文献
J-GLOBAL ID:201902244662577174
整理番号:19A2449166
ジャガイモ果肉からの可溶性食物繊維のマイクロ波支援抽出の最適化とその特性【JST・京大機械翻訳】
Optimization of microwave-assisted extraction of soluble dietary fiber from potato pulp and its properties
著者 (12件):
Chen Xiaole
(School of Biotechnology and Health Science, Wuyi University, Jiangmen, China)
,
Huang Chiguang
(School of Biotechnology and Health Science, Wuyi University, Jiangmen, China)
,
Huang Chiguang
(International Healthcare Innovation Institute (Jiangmen), Jiangmen, China)
,
Jian Rongchao
(School of Biotechnology and Health Science, Wuyi University, Jiangmen, China)
,
Zhang Yan
(School of Biotechnology and Health Science, Wuyi University, Jiangmen, China)
,
Wu Weifeng
(School of Biotechnology and Health Science, Wuyi University, Jiangmen, China)
,
Tang Xiaowen
(School of Biotechnology and Health Science, Wuyi University, Jiangmen, China)
,
Tan Qiankai
(Enping Agricultural Bureau, Enping, China)
,
Sheng Zhaojun
(School of Biotechnology and Health Science, Wuyi University, Jiangmen, China)
,
Sheng Zhaojun
(International Healthcare Innovation Institute (Jiangmen), Jiangmen, China)
,
Zhang Kun
(School of Biotechnology and Health Science, Wuyi University, Jiangmen, China)
,
Zhang Kun
(International Healthcare Innovation Institute (Jiangmen), Jiangmen, China)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
43
号:
10
ページ:
e14204
発行年:
2019年
JST資料番号:
H0774A
ISSN:
0145-8892
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)