文献
J-GLOBAL ID:201702270425728353
整理番号:17A0700189
小麦ふすまから得られるアラビノキシラン特性に及ぼす超音波改質の影響【Powered by NICT】
The influence of ultrasonic modification on arabinoxylans properties obtained from wheat bran
著者 (7件):
Li Li
(College of Grain and Food Science, Henan University of Technology, Zhengzhou, Henan, 450001, China)
,
Ma Sen
(College of Grain and Food Science, Henan University of Technology, Zhengzhou, Henan, 450001, China. sen.masson@hotmail.com)
,
Fan Ling
(College of Grain and Food Science, Henan University of Technology, Zhengzhou, Henan, 450001, China)
,
Zhang Chi
(College of Grain and Food Science, Henan University of Technology, Zhengzhou, Henan, 450001, China)
,
Pu Xiaoqing
(College of Grain and Food Science, Henan University of Technology, Zhengzhou, Henan, 450001, China)
,
Zheng Xueling
(College of Grain and Food Science, Henan University of Technology, Zhengzhou, Henan, 450001, China)
,
Wang Xiaoxi
(College of Grain and Food Science, Henan University of Technology, Zhengzhou, Henan, 450001, China. xxwanghaut@126.com)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
51
号:
11
ページ:
2338-2344
発行年:
2016年
JST資料番号:
B0863A
ISSN:
0950-5423
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)