文献
J-GLOBAL ID:201802286836615232
整理番号:18A0436137
中温α-アミラーゼによる押出後の玄米のフェノール保持【Powered by NICT】
Phenolic retention of brown rice after extrusion with mesophilic α-amylase
著者 (6件):
Zeng Zicong
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China)
,
Luo Shunjing
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China)
,
Liu Chengmei
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China)
,
Hu Xiuting
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China)
,
Gong Ersheng
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China)
,
Miao Jinyu
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China)
資料名:
Food Bioscience
(Food Bioscience)
巻:
21
ページ:
8-13
発行年:
2018年
JST資料番号:
W2935A
ISSN:
2212-4292
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)