文献
J-GLOBAL ID:201802251782886142
整理番号:18A1204066
ゼラチンの熱分解は芳香化合物に結合する能力を高める 基礎機構の研究【JST・京大機械翻訳】
Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms
著者 (9件):
Qi Jun
(Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China)
,
Zhang Wen-wen
(Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China)
,
Feng Xian-chao
(College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China)
,
Yu Jia-hang
(Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China)
,
Han Min-yi
(Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China)
,
Deng Shao-lin
(Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China)
,
Zhou Guang-hong
(Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China)
,
Wang Hu-hu
(Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China)
,
Xu Xing-lian
(Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
83
ページ:
497-510
発行年:
2018年
JST資料番号:
E0877B
ISSN:
0268-005X
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)