文献
J-GLOBAL ID:201702268730250133
整理番号:17A0317816
栄養デリバリーのための卵黄LDL複合体ナノゲルの形成に及ぼす異なる多糖類の影響【Powered by NICT】
Effects of different polysaccharides on the formation of egg yolk LDL complex nanogels for nutrient delivery
著者 (5件):
Zhou Mingyong
(Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Extension, U-4017, Storrs, CT 06269-4017, USA)
,
Hu Qiaobin
(Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Extension, U-4017, Storrs, CT 06269-4017, USA)
,
Wang Taoran
(Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Extension, U-4017, Storrs, CT 06269-4017, USA)
,
Xue Jingyi
(Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Extension, U-4017, Storrs, CT 06269-4017, USA)
,
Luo Yangchao
(Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Extension, U-4017, Storrs, CT 06269-4017, USA)
資料名:
Carbohydrate Polymers
(Carbohydrate Polymers)
巻:
153
ページ:
336-344
発行年:
2016年
JST資料番号:
E0961A
ISSN:
0144-8617
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)