文献
J-GLOBAL ID:201902256888869240
整理番号:19A2166545
短鎖アミロースの結晶化:沈殿剤の影響【JST・京大機械翻訳】
Crystallization of Short-Chain Amylose: Effect of the Precipitant
著者 (6件):
Huang Zhaohua
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China)
,
Zeng Zhilu
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China)
,
Gao Yifang
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China)
,
Liu Chengmei
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China)
,
Wu Jianyong
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China)
,
Hu Xiuting
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China)
資料名:
Starch
(Starch)
巻:
71
号:
9-10
ページ:
e1900007
発行年:
2019年
JST資料番号:
E0130A
ISSN:
0038-9056
CODEN:
STARDD
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)