文献
J-GLOBAL ID:201802215557958539
整理番号:18A1812259
微生物トランスグルタミナーゼで生産した低脂肪ヨーグルトの物理化学的評価【JST・京大機械翻訳】
Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase
著者 (5件):
Garcia-Gomez Belen
(Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain)
,
Romero-Rodriguez Angeles
(Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain)
,
Vazquez-Oderiz Lourdes
(Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain)
,
Munoz-Ferreiro Nieves
(Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain)
,
Vazquez Manuel
(Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain)
資料名:
Journal of the Science of Food and Agriculture
(Journal of the Science of Food and Agriculture)
巻:
98
号:
14
ページ:
5479-5485
発行年:
2018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)