文献
J-GLOBAL ID:201802218951435318
整理番号:18A1812248
イチゴ飲料のミクロフローラ,酵素及びいくつかの品質特性に及ぼす高出力超音波の影響【JST・京大機械翻訳】
Effects of high-power ultrasound on microflora, enzymes and some quality attributes of a strawberry drink
著者 (5件):
Chen Liyi
(Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu, China)
,
Bi Xiufang
(Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu, China)
,
Cao Xiamin
(School of Biology and Basic Medical Sciences, Soochow University, Suzhou, China)
,
Liu Lei
(Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu, China)
,
Che Zhenming
(Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu, China)
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:
5378-5385
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)