文献
J-GLOBAL ID:201802218344515550
整理番号:18A0487489
Talaromyces albobiverticillius30548食品工業のための新しい真菌赤色着色料に向けて海洋由来真菌が生産する色素の部分的特性化【Powered by NICT】
Partial characterization of the pigments produced by the marine-derived fungus Talaromyces albobiverticillius 30548. Towards a new fungal red colorant for the food industry
著者 (14件):
Venkatachalam Mekala
(Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments-LCSNSA EA 2212 & ESIROI Agroalimentaire, Universite de la Reunion, 15 Avenue Rene Cassin, CS 92003, F-97744, Saint-Denis Cedex 9, Ile de la Reunion, France)
,
Zelena Miroslava
(Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic)
,
Cacciola Francesco
(Dipartimento di Scienze biomediche, odontoiatriche e delle immagini morfologiche e funzionali, University of Messina, via Consolare Valeria, 98125, Messina, Italy)
,
Ceslova Lenka
(Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic)
,
Girard-Valenciennes Emmanuelle
(Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments-LCSNSA EA 2212 & ESIROI Agroalimentaire, Universite de la Reunion, 15 Avenue Rene Cassin, CS 92003, F-97744, Saint-Denis Cedex 9, Ile de la Reunion, France)
,
Clerc Patricia
(Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments-LCSNSA EA 2212 & ESIROI Agroalimentaire, Universite de la Reunion, 15 Avenue Rene Cassin, CS 92003, F-97744, Saint-Denis Cedex 9, Ile de la Reunion, France)
,
Dugo Paola
(Dipartimento di Scienze chimiche, biologiche, farmaceutiche ed ambientali, University of Messina, Viale Annunziata, 98168, Messina, Italy)
,
Dugo Paola
(Chromaleont S.r.L., Viale Boccetta, 70, 98100, Messina, Italy)
,
Mondello Luigi
(Dipartimento di Scienze chimiche, biologiche, farmaceutiche ed ambientali, University of Messina, Viale Annunziata, 98168, Messina, Italy)
,
Mondello Luigi
(Chromaleont S.r.L., Viale Boccetta, 70, 98100, Messina, Italy)
,
Fouillaud Mireille
(Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments-LCSNSA EA 2212 & ESIROI Agroalimentaire, Universite de la Reunion, 15 Avenue Rene Cassin, CS 92003, F-97744, Saint-Denis Cedex 9, Ile de la Reunion, France)
,
Rotondo Archimede
(Dipartimento di Scienze biomediche, odontoiatriche e delle immagini morfologiche e funzionali, University of Messina, via Consolare Valeria, 98125, Messina, Italy)
,
Giuffrida Daniele
(Dipartimento di Scienze biomediche, odontoiatriche e delle immagini morfologiche e funzionali, University of Messina, via Consolare Valeria, 98125, Messina, Italy)
,
Dufosse Laurent
(Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments-LCSNSA EA 2212 & ESIROI Agroalimentaire, Universite de la Reunion, 15 Avenue Rene Cassin, CS 92003, F-97744, Saint-Denis Cedex 9, Ile de la Reunion, France)
資料名:
Journal of Food Composition and Analysis
(Journal of Food Composition and Analysis)
巻:
67
ページ:
38-47
発行年:
2018年
JST資料番号:
T0477A
ISSN:
0889-1575
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)