文献
J-GLOBAL ID:201802238371761079
整理番号:18A1783448
蛋白質,脂質および繊維ゲルにおけるブロッコリーもやしからのイソチオシアナートのバイオアベイラビリティ【JST・京大機械翻訳】
Bioavailability of Isothiocyanates From Broccoli Sprouts in Protein, Lipid, and Fiber Gels
著者 (5件):
Oliviero Teresa
(Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands)
,
Lamers Simone
(Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands)
,
Capuano Edoardo
(Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands)
,
Dekker Matthijs
(Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands)
,
Verkerk Ruud
(Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands)
資料名:
Molecular Nutrition & Food Research
(Molecular Nutrition & Food Research)
巻:
62
号:
18
ページ:
e1700837
発行年:
2018年
JST資料番号:
H0535A
ISSN:
1613-4125
CODEN:
MNFRCV
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)