文献
J-GLOBAL ID:201802241953641137
整理番号:18A0617121
Talaromyces purpureogenus CFRM02から単離された新しい分子2ヒドロキシメチル-安息香酸 2′-ヒドロキシテトラデシルエステルの機能的特性【Powered by NICT】
Functional attributes of a new molecule-2-hydroxymethyl-benzoic acid 2′-hydroxy-tetradecyl ester isolated from Talaromyces purpureogenus CFRM02
著者 (7件):
Pandit Saritha Gopal
(Department of Microbiology & Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru 570 020, Karnataka, India)
,
Pandit Saritha Gopal
(Academy of Scientific and Innovative Research, CSIR-Central Food Technological Research Institute, Mysuru 570 020, Karnataka, India)
,
Puttananjaih Mohankumari H.
(Grain Science & Technology, CSIR-Central Food Technological Research Institute, Mysuru 570 020, Karnataka, India)
,
Harohally Nanishankar V.
(Spices and Flavour Sciences, CSIR-Central Food Technological Research Institute, Mysuru 570 020, Karnataka, India)
,
Harohally Nanishankar V.
(Academy of Scientific and Innovative Research, CSIR-Central Food Technological Research Institute, Mysuru 570 020, Karnataka, India)
,
Dhale Mohan Appasaheb
(Department of Microbiology & Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru 570 020, Karnataka, India)
,
Dhale Mohan Appasaheb
(Academy of Scientific and Innovative Research, CSIR-Central Food Technological Research Institute, Mysuru 570 020, Karnataka, India)
資料名:
Food Chemistry
(Food Chemistry)
巻:
255
ページ:
89-96
発行年:
2018年
JST資料番号:
H0766A
ISSN:
0308-8146
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)