文献
J-GLOBAL ID:201702284765787614
整理番号:17A0445924
精製穀物β-グルカン中の残留フィチン酸による酸化の遅延【Powered by NICT】
Retardation of oxidation by residual phytate in purified cereal β-glucans
著者 (5件):
Wang Yu-Jie
(Department of Food and Environmental Sciences, Division of Food Technology, University of Helsinki, Agnes Sjobergin tie 2, P.O. Box 66, FIN-00014 Helsinki, Finland)
,
Maina Ndegwa Henry
(Department of Food and Environmental Sciences, Division of Food Technology, University of Helsinki, Agnes Sjobergin tie 2, P.O. Box 66, FIN-00014 Helsinki, Finland)
,
Ekholm Paeivi
(Department of Food and Environmental Sciences, Division of Food Chemistry, University of Helsinki, Latokartanonkaari 11, P.O. Box 27, FIN-00014 Helsinki, Finland)
,
Lampi Anna-Maija
(Department of Food and Environmental Sciences, Division of Food Chemistry, University of Helsinki, Latokartanonkaari 11, P.O. Box 27, FIN-00014 Helsinki, Finland)
,
Sontag-Strohm Tuula
(Department of Food and Environmental Sciences, Division of Food Technology, University of Helsinki, Agnes Sjobergin tie 2, P.O. Box 66, FIN-00014 Helsinki, Finland)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
66
ページ:
161-167
発行年:
2017年
JST資料番号:
E0877B
ISSN:
0268-005X
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)