文献
J-GLOBAL ID:201802232508883200
整理番号:18A2082289
苦味アンズ核蛋白質を用いたトランスグルタミナーゼ誘導ゲル:化学,テクスチャ及び放出特性【JST・京大機械翻訳】
Transglutaminase induced gels using bitter apricot kernel protein: Chemical, textural and release properties
著者 (4件):
Wen Xiaoyu
(Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China)
,
Jin Feng
(Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China)
,
Regenstein Joe M.
(Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA)
,
Wang Fengjun
(Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China)
資料名:
Food Bioscience
(Food Bioscience)
巻:
26
ページ:
15-22
発行年:
2018年
JST資料番号:
W2935A
ISSN:
2212-4292
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)