文献
J-GLOBAL ID:201702285280906385
整理番号:17A0700214
脱脂小麦はい芽(Triticum Vulgare)グロブリン由来の免疫調節加水分解物の酵素的調製【Powered by NICT】
Enzymatic preparation of immunomodulatory hydrolysates from defatted wheat germ (Triticum Vulgare) globulin
著者 (8件):
Wu Wenjia
(School of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou, 510641, China)
,
Zhang Mengmeng
(School of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou, 510641, China)
,
Sun Chongzhen
(School of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou, 510641, China)
,
Brennan Margaret
(Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, 85084, New Zealand)
,
Li Huixian
(School of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou, 510641, China)
,
Wang Guang
(School of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou, 510641, China)
,
Lai Furao
(School of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou, 510641, China)
,
Wu Hui
(School of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou, 510641, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
51
号:
12
ページ:
2556-2566
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)