文献
J-GLOBAL ID:201802245579860883
整理番号:18A2030082
動的高圧ミクロ流動化修飾による米アミロースの形態および構造特性【JST・京大機械翻訳】
Morphological and structural characteristics of rice amylose by dynamic high-pressure microfluidization modification
著者 (8件):
Wang Xu-Mei
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China)
,
Zhu Xiu-Mei
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China)
,
Zhang Nan-Hai
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China)
,
Tu Zong-Cai
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China)
,
Tu Zong-Cai
(Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, China)
,
Wang Hui
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China)
,
Liu Guang-Xian
(Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, China)
,
Ye Yun-Hua
(Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, China)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
42
号:
10
ページ:
e13764
発行年:
2018年
JST資料番号:
H0774A
ISSN:
0145-8892
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)