文献
J-GLOBAL ID:201902236388636325
整理番号:19A1643814
新規加工技術を用いた卵蛋白質の機能特性の修飾:レビュー【JST・京大機械翻訳】
Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review
著者 (7件):
Liu Ya-Fei
(Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand)
,
Liu Ya-Fei
(Dept. of Biochemistry, Univ. of Otago, Dunedin, New Zealand)
,
Oey Indrawati
(Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand)
,
Oey Indrawati
(Riddet Inst., Palmerston North, New Zealand)
,
Bremer Phil
(Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand)
,
Carne Alan
(Dept. of Biochemistry, Univ. of Otago, Dunedin, New Zealand)
,
Silcock Pat
(Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand)
資料名:
Comprehensive Reviews in Food Science and Food Safety
(Comprehensive Reviews in Food Science and Food Safety)
巻:
18
号:
4
ページ:
986-1002
発行年:
2019年
JST資料番号:
W2541A
ISSN:
1541-4337
資料種別:
逐次刊行物 (A)
記事区分:
文献レビュー
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)