文献
J-GLOBAL ID:201702297962176745
整理番号:17A0986993
ジャムへのブラックマルベリーの処理:抗酸化能およびin vitroバイオアクセシビリティに及ぼす影響【Powered by NICT】
Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility
著者 (7件):
Tomas Merve
(Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, Istanbul, Turkey)
,
Toydemir Gamze
(Faculty of Engineering, Food Engineering Department, Okan University, Akfirat-Tuzla, Istanbul, Turkey)
,
Boyacioglu Dilek
(Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, Istanbul, Turkey)
,
Hall Robert D
(Wageningen University & Research, Wageningen Plant Research, Bioscience, Wageningen, The Netherlands)
,
Hall Robert D
(Wageningen University, Laboratory of Plant Physiology, Wageningen, The Netherlands)
,
Beekwilder Jules
(Wageningen University & Research, Wageningen Plant Research, Bioscience, Wageningen, The Netherlands)
,
Capanoglu Esra
(Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, Istanbul, Turkey)
資料名:
Journal of the Science of Food and Agriculture
(Journal of the Science of Food and Agriculture)
巻:
97
号:
10
ページ:
3106-3113
発行年:
2017年
JST資料番号:
C0351A
ISSN:
0022-5142
CODEN:
JSFAAE
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)