文献
J-GLOBAL ID:201902220344610665
整理番号:19A0039445
異なる比率の黒ダイズと調理法で調理した米の物理化学的および抗酸化特性【JST・京大機械翻訳】
Physicochemical and antioxidant properties of rice cooked with different proportions of black soybeans and cooking methods
著者 (7件):
Lee Ji Hae
(National Institute of Crop Science, Rural Development Administration, Suwon, Korea)
,
Kim Hyun-Joo
(National Institute of Crop Science, Rural Development Administration, Suwon, Korea)
,
Lee Byong Won
(National Institute of Crop Science, Rural Development Administration, Suwon, Korea)
,
Lee Yu Young
(National Institute of Crop Science, Rural Development Administration, Suwon, Korea)
,
Lee Byoung Kyu
(National Institute of Crop Science, Rural Development Administration, Suwon, Korea)
,
Ko Jee Yeon
(National Institute of Crop Science, Rural Development Administration, Suwon, Korea)
,
Woo Koan Sik
(National Institute of Crop Science, Rural Development Administration, Suwon, Korea)
資料名:
Journal of Food Biochemistry
(Journal of Food Biochemistry)
巻:
42
号:
6
ページ:
e12671
発行年:
2018年
JST資料番号:
H0773A
ISSN:
0145-8884
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)