文献
J-GLOBAL ID:201702270774595686
整理番号:17A0748131
全と洗練された小麦粉から抽出したアラビノキシランの可溶化と分解に及ぼすペントサナーゼの効果【Powered by NICT】
The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour
著者 (6件):
Yang Wei
(School of Food Science and Technology in Jiangnan University, Wuxi, Jiangsu, 214122, China)
,
Jiang Zhijian
(School of Food Science and Technology in Jiangnan University, Wuxi, Jiangsu, 214122, China)
,
Liu Liya
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Lin Yanjun
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Wang Li
(School of Food Science and Technology in Jiangnan University, Wuxi, Jiangsu, 214122, China)
,
Zhou Sumei
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
資料名:
Journal of the Science of Food and Agriculture
(Journal of the Science of Food and Agriculture)
巻:
97
号:
3
ページ:
1034-1041
発行年:
2017年
JST資料番号:
C0351A
ISSN:
0022-5142
CODEN:
JSFAAE
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)