文献
J-GLOBAL ID:201902259256462069
整理番号:19A1000849
超音波および従来の条件下で調製された耐性澱粉4型の物理化学的および形態学的特性およびin vitroおよびin vivoでの消化性【JST・京大機械翻訳】
Physicochemical and morphological properties of resistant starch type 4 prepared under ultrasound and conventional conditions and their in-vitro and in-vivo digestibilities
著者 (7件):
Falsafi Seid Reza
(Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran)
,
Falsafi Seid Reza
(Niksa, Design and Development Company, Avadis Holding Group, 1917734795, Tehran, Iran)
,
Maghsoudlou Yahya
(Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran)
,
Aalami Mehran
(Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran)
,
Jafari Seid Mahdi
(Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran)
,
Raeisi Mojtaba
(Department of Nutrition, Faculty of Health, Golestan University of Medical Sciences, Iran)
,
Raeisi Mojtaba
(Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran)
資料名:
Ultrasonics Sonochemistry
(Ultrasonics Sonochemistry)
巻:
53
ページ:
110-119
発行年:
2019年
JST資料番号:
W0716A
ISSN:
1350-4177
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)