文献
J-GLOBAL ID:201802267558943596
整理番号:18A1038496
タラ骨からの蛋白質の酵素加水分解物の揮発性化合物と栄養特性の分析【JST・京大機械翻訳】
Analysis of volatile compounds and nutritional properties of enzymatic hydrolysate of protein from cod bone
著者 (9件):
Tan Xiaoyi
(School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China)
,
Tan Xiaoyi
(Department of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China)
,
Qi Libo
(School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China)
,
Fan Fengjiao
(Department of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China)
,
Guo Zixuan
(School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China)
,
Wang Zhenyu
(School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China)
,
Song Wei
(Department of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China)
,
Du Ming
(School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China)
,
Du Ming
(Department of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
264
ページ:
350-357
発行年:
2018年
JST資料番号:
H0766A
ISSN:
0308-8146
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)