文献
J-GLOBAL ID:201802232697707053
整理番号:18A0608132
結果として生成した加水分解物の大豆蛋白質分離物および抗酸化活性の酵素的加水分解に及ぼす高固体濃度の影響【Powered by NICT】
The effect of high solid concentrations on enzymatic hydrolysis of soya bean protein isolate and antioxidant activity of the resulting hydrolysates
著者 (8件):
Chen Jiahui
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Cui Chun
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Zhao Haifeng
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Wang Haiping
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Zhao Mouming
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Wang Wei
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Dong Keming
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Dong Keming
(Guangdong Weiwei Biotehnology Co., LTD, Guangzhou, 511458, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
53
号:
4
ページ:
954-961
発行年:
2018年
JST資料番号:
B0863A
ISSN:
0950-5423
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)