文献
J-GLOBAL ID:201702280060185969
整理番号:17A0748055
β-シクロデキストリンを伴う本態性丁子油の固体錯体の調製法の最適化【Powered by NICT】
Optimization of a method for preparing solid complexes of essential clove oil with β-cyclodextrins
著者 (6件):
Hernandez-Sanchez Pilar
(Department of Food Technology and Nutrition, UCAM Universidad Catolica de Murcia, 30107, Guadalupe, Murcia, Spain)
,
Lopez-Miranda Santiago
(Department of Food Technology and Nutrition, UCAM Universidad Catolica de Murcia, 30107, Guadalupe, Murcia, Spain)
,
Guardiola Lucia
(Department of Food Technology and Nutrition, UCAM Universidad Catolica de Murcia, 30107, Guadalupe, Murcia, Spain)
,
Serrano-Martinez Ana
(Department of Food Technology and Nutrition, UCAM Universidad Catolica de Murcia, 30107, Guadalupe, Murcia, Spain)
,
Gabaldon Jose Antonio
(Department of Food Technology and Nutrition, UCAM Universidad Catolica de Murcia, 30107, Guadalupe, Murcia, Spain)
,
Nunez-Delicado Estrella
(Department of Food Technology and Nutrition, UCAM Universidad Catolica de Murcia, 30107, Guadalupe, Murcia, Spain)
資料名:
Journal of the Science of Food and Agriculture
(Journal of the Science of Food and Agriculture)
巻:
97
号:
2
ページ:
420-426
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)