文献
J-GLOBAL ID:201702277049457334
整理番号:17A0855196
o/wエマルション中のβ-カロテン酸化分解とバイオアクセシビリティに影響を及ぼすカッパ-カラジーナン熱可逆的ゲル化は【Powered by NICT】
Does kappa-carrageenan thermoreversible gelation affect β-carotene oxidative degradation and bioaccessibility in o/w emulsions?
著者 (6件):
Soukoulis Christos
(Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology, 5 avenue des Hauts Fourneaux, L-4362, Esch-sur-Alzette, Luxembourg)
,
Tsevdou Maria
(Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5, Iroon Polytechniou str., 15780, Zografou Campus, Athens, Greece)
,
Yonekura Lina
(Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki-Cho, Kita-gun, Kagawa 761-0795, Japan)
,
Cambier Sebastien
(Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology, 5 avenue des Hauts Fourneaux, L-4362, Esch-sur-Alzette, Luxembourg)
,
Taoukis Petros S.
(Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5, Iroon Polytechniou str., 15780, Zografou Campus, Athens, Greece)
,
Hoffmann Lucien
(Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology, 5 avenue des Hauts Fourneaux, L-4362, Esch-sur-Alzette, Luxembourg)
資料名:
Carbohydrate Polymers
(Carbohydrate Polymers)
巻:
167
ページ:
259-269
発行年:
2017年
JST資料番号:
E0961A
ISSN:
0144-8617
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)