文献
J-GLOBAL ID:201702294117991313
整理番号:17A0449718
ドコサヘキサエン酸によるマイクロエマルションの物理的及び酸化安定性に及ぼすサーファクチンの影響【Powered by NICT】
Influence of surfactin on physical and oxidative stability of microemulsions with docosahexaenoic acid
著者 (6件):
He Zhenhong
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People’s Republic of China)
,
Zeng Weiwei
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People’s Republic of China)
,
Zhu Xiaoyu
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People’s Republic of China)
,
Zhao Haizhen
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People’s Republic of China)
,
Lu Yingjian
(Department of Nutrition and Food Sciences, University of Maryland, College Park, MD 20742, USA)
,
Lu Zhaoxin
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People’s Republic of China)
資料名:
Colloids and Surfaces. B. Biointerfaces
(Colloids and Surfaces. B. Biointerfaces)
巻:
151
ページ:
232-239
発行年:
2017年
JST資料番号:
W0541A
ISSN:
0927-7765
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)