文献
J-GLOBAL ID:201702291979776259
整理番号:17A0659133
単一および多重応答モデルを用いたMaillard反応におけるペプチド結合ピラリン生成および抑制に関する速度論的研究【Powered by NICT】
Kinetic Study on Peptide-Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single- and Multiple-Response Models
著者 (8件):
Liang Zhili
(School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China)
,
Li Lin
(School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China. felinli@scut.edu.cn)
,
Li Lin
(Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China Univ. of Technology, Guangzhou, 510640, China. felinli@scut.edu.cn)
,
Li Lin
(Dongguan Univ. of Technology, Dongguan, Guangdong Province, 523808, China. felinli@scut.edu.cn)
,
Qi Haiping
(School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China)
,
Zhang Zhenbo Xu Xia
(School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China)
,
Li Bing
(School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China. bli@scut.edu.cn)
,
Li Bing
(Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China Univ. of Technology, Guangzhou, 510640, China. bli@scut.edu.cn)
資料名:
Journal of Food Science
(Journal of Food Science)
巻:
81
号:
10
ページ:
C2405-C2424
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)