文献
J-GLOBAL ID:201702286704229991
整理番号:17A0472629
伝統的発酵による影響を受けるtef原著論文インジェラの可溶性および結合性フェノール含量と抗酸化能【Powered by NICT】
Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation
著者 (4件):
Shumoy Habtu
(Research Group Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium)
,
Gabaza Molly
(Research Group Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium)
,
Vandevelde Julie
(Research Group Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium)
,
Raes Katleen
(Research Group Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium)
資料名:
Journal of Food Composition and Analysis
(Journal of Food Composition and Analysis)
巻:
58
ページ:
52-59
発行年:
2017年
JST資料番号:
T0477A
ISSN:
0889-1575
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)