文献
J-GLOBAL ID:201702269441656304
整理番号:17A0372911
地中海ダイエット効果の潜在的物理化学的基礎:生及び調理したトマトのカロチノイドのバイオアクセシビリティを増加させるための乳化したオリーブ油の能力【Powered by NICT】
Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes
著者 (8件):
Li Qian
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China)
,
Li Ti
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China)
,
Liu Chengmei
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China)
,
Chen Jun
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China)
,
Zhang Ruojie
(Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA)
,
Zhang Zipei
(Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA)
,
Dai Taotao
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China)
,
McClements David Julian
(Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA)
資料名:
Food Research International
(Food Research International)
巻:
89
号:
P1
ページ:
320-329
発行年:
2016年
JST資料番号:
D0633A
ISSN:
0963-9969
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)