文献
J-GLOBAL ID:201702280908141838
整理番号:17A0660059
高地オオムギ(Hordeum vulgareL.)フェノールと抗酸化化合物の増強のための酵素抽出法の使用【Powered by NICT】
The use of an enzymatic extraction procedure for the enhancement of highland barley (Hordeum vulgare L.) phenolic and antioxidant compounds
著者 (9件):
Zhu Yong
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Li Tong
(Department of Food Science, Cornell University, Ithaca, NY, 14853, USA)
,
Fu Xiong
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Brennan Margaret
(Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch, 85084, New Zealand)
,
Abbasi Arshad Mehmood
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Abbasi Arshad Mehmood
(Department of Environmental Sciences, COMSATS Institute of Information Technology, Abbottabad, 22060, Pakistan)
,
Zheng Bisheng
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Liu Rui Hai
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Liu Rui Hai
(Department of Food Science, Cornell University, Ithaca, NY, 14853, USA)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
51
号:
8
ページ:
1916-1924
発行年:
2016年
JST資料番号:
B0863A
ISSN:
0950-5423
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)