文献
J-GLOBAL ID:201702262306774813
整理番号:17A0471708
コンニャクオリゴグルコマンナンを用いたglycatedハクレン(Hypophthalmichthys molitrix)筋原線維蛋白質の物理化学的および機能的性質【Powered by NICT】
Physicochemical and functional properties of silver carp (Hypophthalmichthys molitrix) myofibrillar protein glycated with konjac oligo-glucomannan
著者 (6件):
Liu Shulai
(Department of Food Science and Engineering, Ocean College, Zhejiang University of Technology, Hangzhou 310014, PR China)
,
Zhao Peicheng
(Department of Food Science and Engineering, Ocean College, Zhejiang University of Technology, Hangzhou 310014, PR China)
,
Zhang Jingjing
(Department of Food Science and Engineering, Ocean College, Zhejiang University of Technology, Hangzhou 310014, PR China)
,
Xu Qiuhong
(Department of Food Science and Engineering, Ocean College, Zhejiang University of Technology, Hangzhou 310014, PR China)
,
Ding Yuting
(Department of Food Science and Engineering, Ocean College, Zhejiang University of Technology, Hangzhou 310014, PR China)
,
Liu Jianhua
(Department of Food Science and Engineering, Ocean College, Zhejiang University of Technology, Hangzhou 310014, PR China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
67
ページ:
216-223
発行年:
2017年
JST資料番号:
E0877B
ISSN:
0268-005X
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)