文献
J-GLOBAL ID:201802287108431996
整理番号:18A0720702
高メトキシペクチンのゲルレオロジー特性とゲル形成に及ぼす超音波処理の影響【JST・京大機械翻訳】
Effects of ultrasonic treatment on gel rheological properties and gel formation of high-methoxyl pectin
著者 (7件):
Zheng Jiong
(College of Food Science, Southwest University, Chongqing 400715, China)
,
Zheng Jiong
(Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China)
,
Zeng Ruiqi
(College of Food Science, Southwest University, Chongqing 400715, China)
,
Kan Jianquan
(College of Food Science, Southwest University, Chongqing 400715, China)
,
Kan Jianquan
(Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China)
,
Zhang Fusheng
(College of Food Science, Southwest University, Chongqing 400715, China)
,
Zhang Fusheng
(Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
231
ページ:
83-90
発行年:
2018年
JST資料番号:
C0838B
ISSN:
0260-8774
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)