文献
J-GLOBAL ID:201702258770038808
整理番号:17A0447706
魚筋肉中の遊離及び蛋白質結合N-~ε-カルボキシメチルリシンとN~ε-carboxyethyllysine熱処理の生物学的変動と影響【Powered by NICT】
Free and protein-bound Nε -carboxymethyllysine and Nε -carboxyethyllysine in fish muscle: Biological variation and effects of heat treatment
著者 (8件):
Niu Lihong
(College of Food Science and Technology, Shanghai Ocean University, No. 999 HuchengHuan Road, LinGang New City, Shanghai, China 201306)
,
Sun Xiaohua
(College of Food Science and Technology, Shanghai Ocean University, No. 999 HuchengHuan Road, LinGang New City, Shanghai, China 201306)
,
Tang Juming
(Department of Biological System Engineering, Washington State University, Pullman, WA 99164-6120, USA)
,
Wang Jing
(College of Food Science and Technology, Shanghai Ocean University, No. 999 HuchengHuan Road, LinGang New City, Shanghai, China 201306)
,
Rasco Barbara A.
(School of Food Science, Washington State University, Pullman, WA99164-6376, USA)
,
Lai Keqiang
(College of Food Science and Technology, Shanghai Ocean University, No. 999 HuchengHuan Road, LinGang New City, Shanghai, China 201306)
,
Huang Yiqun
(College of Food Science and Technology, Shanghai Ocean University, No. 999 HuchengHuan Road, LinGang New City, Shanghai, China 201306)
,
Huang Yiqun
(School of Food Science, Washington State University, Pullman, WA99164-6376, USA)
資料名:
Journal of Food Composition and Analysis
(Journal of Food Composition and Analysis)
巻:
57
ページ:
56-63
発行年:
2017年
JST資料番号:
T0477A
ISSN:
0889-1575
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)