文献
J-GLOBAL ID:201702291484127306
整理番号:17A0659228
アシタバの異なる可食部における機能特性と可溶性食物繊維の形態学的特性【Powered by NICT】
Functional Properties and Morphological Characters of Soluble Dietary Fibers in Different Edible Parts of Angelica Keiskei
著者 (4件):
Xie Fan
(School of Agriculture and Biology, Shanghai Jiao Tong Univ, 800 Dongchuan Road, Shanghai, 200240, China)
,
Wang Yuqiang
(School of Perfume and Aroma Technology, Shanghai Inst. of Technology, 100 Haiquan Road, Shanghai, 201418, China)
,
Wu Jinhong
(School of Agriculture and Biology, Shanghai Jiao Tong Univ, 800 Dongchuan Road, Shanghai, 200240, China)
,
Wang Zhengwu
(School of Agriculture and Biology, Shanghai Jiao Tong Univ, 800 Dongchuan Road, Shanghai, 200240, China. zhengwuwang@sjtu.edu.cn)
資料名:
Journal of Food Science
(Journal of Food Science)
巻:
81
号:
9
ページ:
C2189-C2198
発行年:
2016年
JST資料番号:
C0005A
ISSN:
0022-1147
CODEN:
JFDSAZ
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)