文献
J-GLOBAL ID:201702270655900310
整理番号:17A1178396
抗酸化活性の増強とケフィア中の発酵中の発芽したしわのあるレンズマメの鉱物溶解度【Powered by NICT】
Enhancements of antioxidant activity and mineral solubility of germinated wrinkled lentils during fermentation in kefir
著者 (7件):
Gunenc Aynur
(Food Science and Nutrition, Chemistry Department, Carleton University, Ottawa, ON, Canada)
,
Yeung Melanie Ha
(Food Science and Nutrition, Chemistry Department, Carleton University, Ottawa, ON, Canada)
,
Lavergne Christopher
(Nutrition Research Division, Health Canada, Ottawa, ON, Canada)
,
Bertinato Jesse
(Nutrition Research Division, Health Canada, Ottawa, ON, Canada)
,
Bertinato Jesse
(Department of Biochemistry, Microbiology and Immunology, University of Ottawa, Ottawa, ON, Canada)
,
Hosseinian Farah
(Food Science and Nutrition, Chemistry Department, Carleton University, Ottawa, ON, Canada)
,
Hosseinian Farah
(Institute of Biochemistry, Carleton University, Ottawa, ON, Canada)
資料名:
Journal of Functional Foods
(Journal of Functional Foods)
巻:
32
ページ:
72-79
発行年:
2017年
JST資料番号:
W3172A
ISSN:
1756-4646
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)