文献
J-GLOBAL ID:201802288383241751
整理番号:18A0720694
噴霧乾燥により調製されたマイクロカプセル化ペイ種子油の開発と評価:in vitro消化中の酸化安定性とその放出挙動【JST・京大機械翻訳】
Development and evaluation of microencapsulated peony seed oil prepared by spray drying: Oxidative stability and its release behavior during in-vitro digestion
著者 (4件):
Wang Shujie
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China)
,
Shi Yan
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China)
,
Shi Yan
(Department of Food Science and Technology, College of Food Science, Nanchang University, Nanchang, Jiangxi, 330047, China)
,
Han Lipeng
(School of Chemistry and Chemical Engineering Guangzhou University, Guangzhou, Guangdong, 510006, China)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
231
ページ:
1-9
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)