文献
J-GLOBAL ID:201802233444917553
整理番号:18A0922532
脱分枝澱粉とナリンゲニンの錯体生成に及ぼすヒドロキシプロピル化とβ-アミラーゼ処理の影響【JST・京大機械翻訳】
Effect of Hydroxypropylation and Beta-Amylase Treatment on Complexation of Debranched Starch With Naringenin
著者 (5件):
Gonzalez Ana
(Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR, 72704, USA)
,
Wang Ya-Jane
(Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR, 72704, USA)
,
Staroszczyk Hanna
(Chemical Faculty, Department of Food Chemistry, Technology, and Biotechnology, Gdansk University of Technology, G. Narutowicza 11/12, 80-952, Gdansk, Poland)
,
Brownmiller Cindi
(Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR, 72704, USA)
,
Lee Sun-Ok
(Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR, 72704, USA)
資料名:
Starch
(Starch)
巻:
70
号:
5-6
ページ:
e1700263
発行年:
2018年
JST資料番号:
E0130A
ISSN:
0038-9056
CODEN:
STARDD
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)