文献
J-GLOBAL ID:201702281145571504
整理番号:17A0659174
品質,生物活性化合物及びトマトの抗酸化活性に及ぼす低圧処理の影響【Powered by NICT】
Effects of Hypobaric Treatments on the Quality, Bioactive Compounds, and Antioxidant Activity of Tomato
著者 (7件):
Kou Xiaohong
(School of Chemical Engineering and Technology, Tianjin Univ, Tianjin, 300072, China)
,
Wu Ji yun
(School of Chemical Engineering and Technology, Tianjin Univ, Tianjin, 300072, China)
,
Wang Yong
(School of Chemical Engineering and Technology, Tianjin Univ, Tianjin, 300072, China)
,
Chen Qiong
(School of Chemical Engineering and Technology, Tianjin Univ, Tianjin, 300072, China)
,
Xue Zhaohui
(School of Chemical Engineering and Technology, Tianjin Univ, Tianjin, 300072, China)
,
Bai Yang
(School of Chemical Engineering and Technology, Tianjin Univ, Tianjin, 300072, China)
,
Zhou Fengjuan
(School of Chemical Engineering and Technology, Tianjin Univ, Tianjin, 300072, China)
資料名:
Journal of Food Science
(Journal of Food Science)
巻:
81
号:
7
ページ:
H1816-H1824
発行年:
2016年
JST資料番号:
C0005A
ISSN:
0022-1147
CODEN:
JFDSAZ
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)