文献
J-GLOBAL ID:201702263173535583
整理番号:17A0409273
パン中のアクリルアミド形成に及ぼす澱粉損傷と酵母発酵の影響【Powered by NICT】
Effects of starch damage and yeast fermentation on acrylamide formation in bread
著者 (5件):
Wang Shujun
(Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China)
,
Yu Jinglin
(Research Centre of Modern Analytical Technique, Tianjin University of Science & Technology, Tianjin 300457, China)
,
Xin Quanwei
(Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China)
,
Wang Shuo
(Research Centre of Modern Analytical Technique, Tianjin University of Science & Technology, Tianjin 300457, China)
,
Copeland Les
(Faculty of Agriculture and Environment, The University of Sydney, NSW 2006, Australia)
資料名:
Food Control
(Food Control)
巻:
73
号:
PB
ページ:
230-236
発行年:
2017年
JST資料番号:
W0246A
ISSN:
0956-7135
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)