文献
J-GLOBAL ID:201802249448285721
整理番号:18A0466783
紫肉化されたサツマイモからのアントシアニンの安定性に及ぼすエタノール含量の影響と証拠【Powered by NICT】
The effect and evidence of ethanol content on the stability of anthocyanins from purple-fleshed sweet potato
著者 (5件):
Ma Yi
(Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, P.R. China)
,
Ma Yi
(Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, P.R. China)
,
Hou Chang-Jun
(Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, P.R. China)
,
Li Dan
(Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, P.R. China)
,
Huo Dan-Qun
(Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, P.R. China)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
42
号:
2
ページ:
ROMBUNNO.13484
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)