文献
J-GLOBAL ID:201802273540182514
整理番号:18A0237739
Maillard反応により調製したイネ蛋白質-デキストラン複合体の構造と機能的性質【Powered by NICT】
Structure and functional properties of rice protein-dextran conjugates prepared by the Maillard reaction
著者 (5件):
Cheng Yun-Hui
(College of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, 410114, China)
,
Tang Wen-Juan
(College of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, 410114, China)
,
Xu Zhou
(College of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, 410114, China)
,
Wen Li
(College of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, 410114, China)
,
Chen Mao-Long
(College of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, 410114, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
53
号:
2
ページ:
372-380
発行年:
2018年
JST資料番号:
B0863A
ISSN:
0950-5423
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)