文献
J-GLOBAL ID:201702267236015011
整理番号:17A0659236
複合コアセルベーションによるタイム油を含むマイクロカプセルの物理的性質と安定化【Powered by NICT】
Physical Properties and Stabilization of Microcapsules Containing Thyme Oil by Complex Coacervation
著者 (6件):
Shen Lili
(College of Food Science and Technology, Huazhong Agricultural Univ, 430070, Wuhan, Hubei, People’s Republic of China)
,
Chen Jiaping
(College of Food Science and Technology, Huazhong Agricultural Univ, 430070, Wuhan, Hubei, People’s Republic of China)
,
Bai Youju
(College of Food Science and Technology, Huazhong Agricultural Univ, 430070, Wuhan, Hubei, People’s Republic of China)
,
Ma Zhican
(College of Food Science and Technology, Huazhong Agricultural Univ, 430070, Wuhan, Hubei, People’s Republic of China)
,
Huang Jing
(College of Food Science and Technology, Huazhong Agricultural Univ, 430070, Wuhan, Hubei, People’s Republic of China)
,
Feng Wu
(College of Food Science and Technology, Huazhong Agricultural Univ, 430070, Wuhan, Hubei, People’s Republic of China. fengwuwen@163.com)
資料名:
Journal of Food Science
(Journal of Food Science)
巻:
81
号:
9
ページ:
N2258-N2262
発行年:
2016年
JST資料番号:
C0005A
ISSN:
0022-1147
CODEN:
JFDSAZ
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)