文献
J-GLOBAL ID:201802242021534622
整理番号:18A0433003
Maillard反応生成物のプロファイルとタチウオ(Thichiurus lepturus)切り身の栄養組成に及ぼす調理条件の影響【Powered by NICT】
Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets
著者 (9件):
Semedo Tavares Wilson P.
(College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China)
,
Dong Shiyuan
(College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China)
,
Jin Weiya
(College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China)
,
Yang Yuhong
(College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China)
,
Han Kaining
(College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China)
,
Han Kaining
(College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)
,
Zha Fengchao
(Department of Plant Sciences, North Dakota State University, Fargo, ND 58108-6050, USA)
,
Zhao Yuanhui
(College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China)
,
Zeng Mingyong
(College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China)
資料名:
Food Research International
(Food Research International)
巻:
103
ページ:
390-397
発行年:
2018年
JST資料番号:
D0633A
ISSN:
0963-9969
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)