文献
J-GLOBAL ID:201702290056229150
整理番号:17A1829134
中国語処理への統合的アプローチ:食品安全性と栄養的品質,消費者選好および栄養素バイオアクセシビリティ【Powered by NICT】
An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility
著者 (7件):
Putnik Predrag
(Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia)
,
Barba Francisco J.
(Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Dept., Faculty of Pharmacy, Univ. de Valencia, Avda. Vicent Andres Estelles, s/n, 46100 Burjassot, Valencia, Spain)
,
Lorenzo Jose Manuel
(Centro Tecnologico de la Carne de Galicia, c/ Galicia, 4, 32900 San Ciprian de Vinas, Ourense, Spain)
,
Gabric Domagoj
(Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia)
,
Shpigelman Avi
(Faculty of Biotechnology and Food Engineering, Technion, Israel Inst. of Technology, Haifa, 3200003, Israel)
,
Cravotto Giancarlo
(Dipt. di Scienza e Tecnologia del Farmaco, Univ. of Turin, Via P. Giuria 9, Turin 10125, Italy)
,
Bursac Kovacevic Danijela
(Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia)
資料名:
Comprehensive Reviews in Food Science and Food Safety
(Comprehensive Reviews in Food Science and Food Safety)
巻:
16
号:
6
ページ:
1345-1358
発行年:
2017年
JST資料番号:
W2541A
ISSN:
1541-4337
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)