文献
J-GLOBAL ID:201902237818037504
整理番号:19A1783472
微細藻類Chlorella sorokinianaからの蛋白質豊富抽出物の熱誘導ゲル形成【JST・京大機械翻訳】
Heat-induced gel formation of a protein-rich extract from the microalga Chlorella sorokiniana
著者 (4件):
Grossmann Lutz
(Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany)
,
Hinrichs Jorg
(Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany)
,
Goff H. Douglas
(Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada)
,
Weiss Jochen
(Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany)
資料名:
Innovative Food Science and Emerging Technologies
(Innovative Food Science and Emerging Technologies)
巻:
56
ページ:
Null
発行年:
2019年
JST資料番号:
W3212A
ISSN:
1466-8564
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)