文献
J-GLOBAL ID:201702262550539955
整理番号:17A1490950
クルミ蛋白質粉の構造特性と熱的性質に及ぼす電子ビーム照射(EBI)の影響【Powered by NICT】
Effects of electron beam irradiation (EBI) on structure characteristics and thermal properties of walnut protein flour
著者 (6件):
Zhao Yue
(National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China)
,
Sun Na
(National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China)
,
Li Yong
(National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China)
,
Cheng Sheng
(Analysis and Test Center, Dalian Polytechnic University, Dalian 116034, PR China)
,
Jiang Chengyao
(National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China)
,
Lin Songyi
(National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China)
資料名:
Food Research International
(Food Research International)
巻:
100
号:
P1
ページ:
850-857
発行年:
2017年
JST資料番号:
D0633A
ISSN:
0963-9969
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)