文献
J-GLOBAL ID:201902220319568223
整理番号:19A1128031
ELISAを用いた示差ばい焼煎ナンキンマメ粉からのナンキンマメ蛋白質の回収と免疫化学検出の比較【JST・京大機械翻訳】
Comparison of recovery and immunochemical detection of peanut proteins from differentially roasted peanut flour using ELISA
著者 (5件):
Jayasena Shyamali
(Food Allergy Research and Resource Program, Department of Food Science & Technology, University of Nebraska, 279 Food Innovation Center, Lincoln, NE 68588-6207, United States)
,
Koppelman Stef J.
(Food Allergy Research and Resource Program, Department of Food Science & Technology, University of Nebraska, 279 Food Innovation Center, Lincoln, NE 68588-6207, United States)
,
Nayak Balunkeswar
(Food Science & Human Nutrition, School of Food & Agriculture, University of Maine, Orono 04469, ME, United States)
,
Taylor Steve L.
(Food Allergy Research and Resource Program, Department of Food Science & Technology, University of Nebraska, 279 Food Innovation Center, Lincoln, NE 68588-6207, United States)
,
Baumert Joseph L.
(Food Allergy Research and Resource Program, Department of Food Science & Technology, University of Nebraska, 279 Food Innovation Center, Lincoln, NE 68588-6207, United States)
資料名:
Food Chemistry
(Food Chemistry)
巻:
292
ページ:
32-38
発行年:
2019年
JST資料番号:
H0766A
ISSN:
0308-8146
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)