文献
J-GLOBAL ID:201902229523456066
整理番号:19A1220051
ラズベリー果実からの多糖類および分解多糖類の構造特性,生物学的,レオロジー的および熱的性質【JST・京大機械翻訳】
Structural characteristics, biological, rheological and thermal properties of the polysaccharide and the degraded polysaccharide from raspberry fruits
著者 (8件):
Xu Yaqin
(College of Science, Northeast Agricultural University, Harbin 150030, People’s Republic of China)
,
Liu Ningyue
(College of Science, Northeast Agricultural University, Harbin 150030, People’s Republic of China)
,
Fu Xueting
(College of Science, Northeast Agricultural University, Harbin 150030, People’s Republic of China)
,
Wang Lixuan
(College of Science, Northeast Agricultural University, Harbin 150030, People’s Republic of China)
,
Yang Yu
(College of Science, Northeast Agricultural University, Harbin 150030, People’s Republic of China)
,
Ren Yaoyu
(College of Science, Northeast Agricultural University, Harbin 150030, People’s Republic of China)
,
Liu Jiayin
(College of Science, Northeast Agricultural University, Harbin 150030, People’s Republic of China)
,
Wang Libo
(College of Science, Northeast Agricultural University, Harbin 150030, People’s Republic of China)
資料名:
International Journal of Biological Macromolecules
(International Journal of Biological Macromolecules)
巻:
132
ページ:
109-118
発行年:
2019年
JST資料番号:
T0898A
ISSN:
0141-8130
CODEN:
IJBMDR
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)