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J-GLOBAL ID:201702262976526789
整理番号:17A1098038
メキャベツの実生中の遊離アミノ酸に及ぼす高圧加工と貯蔵の影響【Powered by NICT】
Effect of high pressure processing and storage on the free amino acids in seedlings of Brussels sprouts
著者 (6件):
Barba Francisco J.
(University of Copenhagen, Faculty of Science, Department of Food Science, Rolighedsvej 26, 1958 Frederiksberg C, Denmark)
,
Poojary Mahesha M.
(University of Copenhagen, Faculty of Science, Department of Food Science, Rolighedsvej 26, 1958 Frederiksberg C, Denmark)
,
Poojary Mahesha M.
(University of Camerino, School of Science and Technology, Chemistry Section, Via S. Agostino 1, Camerino, Italy)
,
Wang Jia
(University of Copenhagen, Faculty of Science, Department of Food Science, Rolighedsvej 26, 1958 Frederiksberg C, Denmark)
,
Olsen Karsten
(University of Copenhagen, Faculty of Science, Department of Food Science, Rolighedsvej 26, 1958 Frederiksberg C, Denmark)
,
Orlien Vibeke
(University of Copenhagen, Faculty of Science, Department of Food Science, Rolighedsvej 26, 1958 Frederiksberg C, Denmark)
資料名:
Innovative Food Science and Emerging Technologies
(Innovative Food Science and Emerging Technologies)
巻:
41
ページ:
188-192
発行年:
2017年
JST資料番号:
W3212A
ISSN:
1466-8564
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)