文献
J-GLOBAL ID:201802220711877292
整理番号:18A0486002
枯草菌で発酵した凍結融解豆腐のSDS-PAGEパターン,全ペプチド,イソフラボン含量と抗酸化活性に及ぼす発酵の影響【Powered by NICT】
Effects of fermentation on SDS-PAGE patterns, total peptide, isoflavone contents and antioxidant activity of freeze-thawed tofu fermented with Bacillus subtilis
著者 (3件):
Lee Min-Kyoung
(Division of Food Science and Technology, College of Biotechnology and Natural Resource Chung-Ang University, Republic of Korea)
,
Kim Jin-Kyung
(Division of Food Science and Technology, College of Biotechnology and Natural Resource Chung-Ang University, Republic of Korea)
,
Lee Sook-Young
(Division of Food Science and Technology, College of Biotechnology and Natural Resource Chung-Ang University, Republic of Korea)
資料名:
Food Chemistry
(Food Chemistry)
巻:
249
ページ:
60-65
発行年:
2018年
JST資料番号:
H0766A
ISSN:
0308-8146
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)