文献
J-GLOBAL ID:201902217933772111
整理番号:19A0665395
胚乳酵素活性は日本の栽培品種における調理米粒のテクスチャと食感品質をもたらす
Endosperm enzyme activity is responsible for texture and eating quality of cooked rice grains in Japanese cultivars
著者 (7件):
IIJIMA Ken
(National Agriculture and Food Res. Organization (NARO), Ibaraki, JPN)
,
SUZUKI Keitaro
(National Agriculture and Food Res. Organization (NARO), Ibaraki, JPN)
,
HORI Kiyosumi
(National Agriculture and Food Res. Organization (NARO), Ibaraki, JPN)
,
EBANA Kaworu
(National Agriculture and Food Res. Organization (NARO), Ibaraki, JPN)
,
KIMURA Keiichi
(Tokyo Univ. Agriculture, Tokyo, JPN)
,
TSUJII Yoshimasa
(Tokyo Univ. Agriculture, Tokyo, JPN)
,
TAKANO Katsumi
(Tokyo Univ. Agriculture, Tokyo, JPN)
資料名:
Bioscience, Biotechnology, and Biochemistry
(Bioscience, Biotechnology, and Biochemistry)
巻:
83
号:
3
ページ:
502-510
発行年:
2019年03月
JST資料番号:
G0021A
ISSN:
0916-8451
CODEN:
BBBIEJ
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)