文献
J-GLOBAL ID:201802278537933044
整理番号:18A1869139
デューラムコムギパンにおける生物活性分子に及ぼす製パン工程の影響とCaco-2細胞培養モデルによる抗酸化特性の評価【JST・京大機械翻訳】
Effect of bread making process on bioactive molecules in durum wheat bread and assessment of antioxidant properties by Caco-2 cell culture model
著者 (4件):
Acquistucci Rita
(Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy)
,
Melini Valentina
(Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy)
,
Garaguso Ivana
(Council for Agricultural Research and Economics, Research Centre for Plant Protection and Certification, Via Bertero, 22, 00156 Rome, Italy)
,
Nobili Fabio
(Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy)
資料名:
Journal of Cereal Science
(Journal of Cereal Science)
巻:
83
ページ:
188-195
発行年:
2018年
JST資料番号:
H0885A
ISSN:
0733-5210
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)