文献
J-GLOBAL ID:201702282108201204
整理番号:17A1424855
広東語ベーコンの蛋白質分解,抗酸化活性および官能的品質に及ぼすFlavorzymeの影響【Powered by NICT】
Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon
著者 (8件):
Zhang Siyu
(Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agriculture University, Nanjing, Jiangsu 210095, People’s Republic of China)
,
Zhang Chaoyang
(Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agriculture University, Nanjing, Jiangsu 210095, People’s Republic of China)
,
Qiao Yan
(College of Life Science, Nanjing Agriculture University, Nanjing, Jiangsu 210095, People’s Republic of China)
,
Xing Lujuan
(Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agriculture University, Nanjing, Jiangsu 210095, People’s Republic of China)
,
Kang Dacheng
(Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agriculture University, Nanjing, Jiangsu 210095, People’s Republic of China)
,
Khan Iftikhar Ali
(Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agriculture University, Nanjing, Jiangsu 210095, People’s Republic of China)
,
Huang Ming
(Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agriculture University, Nanjing, Jiangsu 210095, People’s Republic of China)
,
Zhou Guanghong
(Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agriculture University, Nanjing, Jiangsu 210095, People’s Republic of China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
237
ページ:
779-785
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
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)