文献
J-GLOBAL ID:201702280006792119
整理番号:17A0750327
スクシニル化に及ぼすホエー蛋白質濃縮物の物理化学的及び機能的特性の変化【Powered by NICT】
Changes in physicochemical and functional properties of whey protein concentrate upon succinylation
著者 (5件):
Shilpashree Bosayya Govindaraju
(Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132001, India)
,
Arora Sumit
(Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132001, India)
,
Sharma Vivek
(Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132001, India)
,
Chawla Prince
(Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132001, India)
,
Vakkalagadda Ravikumar
(Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132001, India)
資料名:
International Journal of Dairy Technology
(International Journal of Dairy Technology)
巻:
70
号:
1
ページ:
137-145
発行年:
2017年
JST資料番号:
E0057A
ISSN:
1364-727X
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)