文献
J-GLOBAL ID:201702291823978674
整理番号:17A1129408
酵素的分解と脱脂小麦はい芽蛋白質の構造特性化に及ぼす低パワー密度での多重周波数超音波前処理の影響【Powered by NICT】
Effects of multi-frequency ultrasound pretreatment under low power density on the enzymolysis and the structure characterization of defatted wheat germ protein
著者 (16件):
Yang Xue
(Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China)
,
Li Yunliang
(Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China)
,
Li Suyun
(Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China)
,
Li Suyun
(School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China)
,
Li Suyun
(Collaborative Innovation Center of Food Production and Safety, Henan Province, 5 Dongfeng Road, Zhengzhou, Henan 450002, China)
,
Oladejo Ayobami Olayemi
(Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China)
,
Oladejo Ayobami Olayemi
(Department of Agricultural and Food Engineering, University of Uyo, P.M.B 1017, Uyo 520001, Nigeria)
,
Wang Yucheng
(Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China)
,
Huang Shanfen
(Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China)
,
Zhou Cunshan
(Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China)
,
Wang Yang
(Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China)
,
Mao Li
(Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China)
,
Zhang Yanyan
(School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China)
,
Ma Haile
(Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China)
,
Ye Xiaofei
(Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China)
,
Ye Xiaofei
(Department of Biosystems Engineering and Soil Science, The University of Tennessee, 2506 E.J. Chapman Drive, Knoxville, TN 37996, USA)
資料名:
Ultrasonics Sonochemistry
(Ultrasonics Sonochemistry)
巻:
38
ページ:
410-420
発行年:
2017年
JST資料番号:
W0716A
ISSN:
1350-4177
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)