文献
J-GLOBAL ID:201802237489049430
整理番号:18A0140580
発酵ソーセージの品質改善のための乳酸菌の抗酸化活性【Powered by NICT】
Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage
著者 (7件):
Zhang Yulong
(School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China)
,
Hu Ping
(School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China)
,
Lou Lijiao
(School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China)
,
Zhan Jianlong
(School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China)
,
Fan Min
(School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China)
,
Li Dan
(School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China)
,
Liao Qianwei
(School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China)
資料名:
Journal of Food Science
(Journal of Food Science)
巻:
82
号:
12
ページ:
2960-2967
発行年:
2017年
JST資料番号:
C0005A
ISSN:
0022-1147
CODEN:
JFDSAZ
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)