文献
J-GLOBAL ID:201702286397359522
整理番号:17A0472007
うま味オクトペプチド含有蛋白質生産のための組換え大腸菌の培養条件の最適化【Powered by NICT】
Optimization of culturing conditions of recombined Escherichia coli to produce umami octopeptide-containing protein
著者 (10件):
Zhang Yin
(Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China)
,
Zhang Yin
(The Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610106, China)
,
Wei Xiong
(Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China)
,
Lu Zhou
(Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China)
,
Pan Zhongli
(Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA)
,
Pan Zhongli
(Healthy Processed Foods Research Unit, USDA-ARS-WRRC, 800 Buchanan St., Albany, CA 94710, USA)
,
Gou Xinhua
(Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China)
,
Venkitasamy Chandrasekar
(Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA)
,
Guo Siya
(Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China)
,
Zhao Liming
(Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
227
ページ:
78-84
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)