文献
J-GLOBAL ID:201702270719011034
整理番号:17A0832130
亜麻仁ガムから誘導した新規オリゴ糖のH_2O_2酸化調製,キャラクタリゼーションおよび抗ラジカル活性【Powered by NICT】
H2O2 oxidative preparation, characterization and antiradical activity of a novel oligosaccharide derived from flaxseed gum
著者 (9件):
Liang Shan
(Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China)
,
Liang Shan
(Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangzhou 510632, China)
,
Liao Wenzhen
(Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China)
,
Liao Wenzhen
(Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangzhou 510632, China)
,
Ma Xiang
(Research School of Chemistry, The Australian National University, Canberra, ACT 2601, Australia)
,
Li Xiaofeng
(Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China)
,
Li Xiaofeng
(Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangzhou 510632, China)
,
Wang Yong
(Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China)
,
Wang Yong
(Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangzhou 510632, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
230
ページ:
135-144
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
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)