文献
J-GLOBAL ID:201702278907092772
整理番号:17A0404933
そばの品質に及ぼすアルカリにより誘導される蛋白質架橋の影響【Powered by NICT】
The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles
著者 (3件):
Guo Xiao-Na
(State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Wei Xiao-Ming
(State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Zhu Ke-Xue
(State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People’s Republic of China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
221
ページ:
1178-1185
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)