文献
J-GLOBAL ID:201902256242943970
整理番号:19A2741739
アラビアゴム中のペパーミントフレーバーの超音波支援カプセル化:プロセスパラメータの研究【JST・京大機械翻訳】
Ultrasound assisted encapsulation of peppermint flavor in gum Arabic: Study of process parameters
著者 (5件):
Sangolkar Rohit D.
(Department of Food Technology, Laxminarayan Institute of Technology, Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur, Maharashtra, India)
,
Kawadkar Dilip K.
(Department of Food Technology, Laxminarayan Institute of Technology, Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur, Maharashtra, India)
,
Bhanvase Bharat A.
(Department of Chemical Engineering, Laxminarayan Institute of Technology, Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur, Maharashtra, India)
,
Sonawane Shirish H.
(Department of Chemical Engineering, National Institute of Technology, Warangal, Telangana, India)
,
Potoroko Irina
(Food and Biotechnologies Higher School of Medicine and Biology, South Ural State University, Chelyabinsk, Russia)
資料名:
Journal of Food Process Engineering
(Journal of Food Process Engineering)
巻:
42
号:
7
ページ:
e13269
発行年:
2019年
JST資料番号:
A0938B
ISSN:
0145-8876
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)