文献
J-GLOBAL ID:201702264601436243
整理番号:17A0472022
イカ軟甲キトサン抽出液から得られた蛋白質加水分解物の抗酸化及び機能的性質【Powered by NICT】
Antioxidant and functional properties of protein hydrolysates obtained from squid pen chitosan extraction effluent
著者 (7件):
Shavandi Amin
(Department of Food Science, University of Otago, Dunedin, New Zealand)
,
Hu Zhihao
(Department of Food Science, University of Otago, Dunedin, New Zealand)
,
Teh SueSiang
(Department of Bioscience and Sport Science, Faculty of Applied Sciences and Computing, Tunku Abdul Rahman University College, Jalan Genting Kelang, 53300 Kuala Lumpur, Malaysia)
,
Zhao Jenny
(Faculty of Agriculture and Life Sciences Lincoln University, Lincoln Canterbury, New Zealand)
,
Carne Alan
(Department of Biochemistry, University of Otago, Dunedin, New Zealand)
,
Bekhit Adnan
(Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Alexandria University, Alexandria, Egypt)
,
Bekhit Alaa El-Din A.
(Department of Food Science, University of Otago, Dunedin, New Zealand)
資料名:
Food Chemistry
(Food Chemistry)
巻:
227
ページ:
194-201
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
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)