文献
J-GLOBAL ID:201802263732238003
整理番号:18A0715160
新鮮カットリンゴの保存に及ぼすモンモリロナイトとクエン酸を組み込んだホエー蛋白質分離膜の影響【JST・京大機械翻訳】
Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples
著者 (8件):
Azevedo Viviane Machado
(Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil)
,
Dias Marali Vilela
(Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil)
,
de Siqueira Elias Heloisa Helena
(Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil)
,
Fukushima Katia Lumi
(Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil)
,
Silva Eric Keven
(DEA (Department of Food Engineering), FEA (School of Food Engineering), UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP CEP: 13083-862, Brazil)
,
de Deus Souza Carneiro Joao
(Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil)
,
de Fatima Ferreira Soares Nilda
(Food Technology Department, Federal University of Vicosa, 36570-000 Vicosa, MG, Brazil)
,
Borges Soraia Vilela
(Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil)
資料名:
Food Research International
(Food Research International)
巻:
107
ページ:
306-313
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)