文献
J-GLOBAL ID:201702281641772072
整理番号:17A0660076
貯蔵中の乾燥ホタテガイ(Chlamys farreri)の表面上のアミノ酸に富む結晶の核形成:環境相対湿度の形成機構と影響【Powered by NICT】
Nucleation of amino acid-rich crystals on the surface of dried scallop (Chlamys farreri) during storage: formation mechanism and influence of environmental relative humidity
著者 (8件):
Hu Jinhua
(State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China)
,
Hu Jinhua
(Synergetic Innovation Center of Food Safety & Nutrition, Wuxi, Jiangsu Province, 214122, China)
,
Zhang Junwei
(State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China)
,
Liu Dasong
(State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China)
,
Liu Dasong
(Synergetic Innovation Center of Food Safety & Nutrition, Wuxi, Jiangsu Province, 214122, China)
,
Regenstein Joe M.
(Department of Food Science, Cornell University, Ithaca, NY, 14853-7201, USA)
,
Zhou Peng
(State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China)
,
Zhou Peng
(Synergetic Innovation Center of Food Safety & Nutrition, Wuxi, Jiangsu Province, 214122, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
51
号:
9
ページ:
2064-2070
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)