文献
J-GLOBAL ID:201802235856651595
整理番号:18A0436142
Byssochlamys nivea FF1 2で発酵したリンゴピュレーのパツリン生分解と品質向上【Powered by NICT】
Patulin biodegradation and quality improvement of apple puree fermented with Byssochlamys nivea FF1-2
著者 (7件):
Zhao Gang
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, PR China)
,
Yang Xi
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, PR China)
,
Nisar Tanzeela
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, PR China)
,
Tian You
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, PR China)
,
Sun Lijun
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, PR China)
,
Zhang Xiaorui
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, PR China)
,
Guo Yurong
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, PR China)
資料名:
Food Bioscience
(Food Bioscience)
巻:
21
ページ:
45-52
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)