文献
J-GLOBAL ID:201802272421967992
整理番号:18A1593675
液滴乾燥と熱処理中のLactobacillus rhamnosus GGとその細胞膜の熱安定性【JST・京大機械翻訳】
Heat stability of Lactobacillus rhamnosus GG and its cellular membrane during droplet drying and heat treatment
著者 (4件):
Liu Bin
(China-Australia Joint Research Center of Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China)
,
Fu Nan
(China-Australia Joint Research Center of Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China)
,
Woo Meng Wai
(Department of Chemical Engineering, Monash University, 18 Alliance Lane, Clayton, VIC 3800, Australia)
,
Chen Xiao Dong
(China-Australia Joint Research Center of Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China)
資料名:
Food Research International
(Food Research International)
巻:
112
ページ:
56-65
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)