文献
J-GLOBAL ID:201702281051906160
整理番号:17A1118933
肉中の修飾調理誘導蛋白質【Powered by NICT】
Cooking-Induced Protein Modifications in Meat
著者 (10件):
Yu Tzer-Yang
(Food & Bio-Based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, 8140, New Zealand)
,
Yu Tzer-Yang
(Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ, PO Box 84, Canterbury, 7647, New Zealand)
,
Morton James D.
(Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ, PO Box 84, Canterbury, 7647, New Zealand)
,
Morton James D.
(Biomolecular Interaction Centre, Univ. of Canterbury, Private Bag 4800, Christchurch, 8140, New Zealand)
,
Clerens Stefan
(Food & Bio-Based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, 8140, New Zealand)
,
Clerens Stefan
(Biomolecular Interaction Centre, Univ. of Canterbury, Private Bag 4800, Christchurch, 8140, New Zealand)
,
Dyer Jolon M.
(Food & Bio-Based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, 8140, New Zealand)
,
Dyer Jolon M.
(Riddet Inst, Massey Univ, Palmerston North, 4442, New Zealand)
,
Dyer Jolon M.
(Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ, PO Box 84, Canterbury, 7647, New Zealand)
,
Dyer Jolon M.
(Biomolecular Interaction Centre, Univ. of Canterbury, Private Bag 4800, Christchurch, 8140, New Zealand)
資料名:
Comprehensive Reviews in Food Science and Food Safety
(Comprehensive Reviews in Food Science and Food Safety)
巻:
16
号:
1
ページ:
141-159
発行年:
2017年
JST資料番号:
W2541A
ISSN:
1541-4337
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)