文献
J-GLOBAL ID:201802225011721547
整理番号:18A0721534
2つの経路からのグリコシル化ホエーペプチドの構造と抗酸化活性の特性化と比較【JST・京大機械翻訳】
Characterization and comparison of the structure and antioxidant activity of glycosylated whey peptides from two pathways
著者 (8件):
Zhang Xinliu
(Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China)
,
Gao Hao
(Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China)
,
Wang Chunyan
(Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China)
,
Qayum Abdul
(Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China)
,
Mu Zhishen
(Inner Mongolia Mengniu Dairy Group Co. Ltd., Hohhot 011517, PR China)
,
Gao Zengli
(Inner Mongolia Mengniu Dairy Group Co. Ltd., Hohhot 011517, PR China)
,
Jiang Zhanmei
(Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China)
,
Jiang Zhanmei
(Inner Mongolia Mengniu Dairy Group Co. Ltd., Hohhot 011517, PR China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
257
ページ:
279-288
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)