文献
J-GLOBAL ID:201902264863669048
整理番号:19A0656102
煮汁中の酸化チオールに対するチオレドキシンの還元能【JST・京大機械翻訳】
The Reducing Capacity of Thioredoxin on Oxidized Thiols in Boiled Wort
著者 (6件):
Murmann Anne N.
(Department of Food Science, Faculty of Science, University of Copenhagen, Denmark)
,
Haegglund Per
(Department of Biotechnology and Biomedicine, Technical University of Denmark, Denmark)
,
Haegglund Per
(Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Denmark)
,
Svensson Birte
(Department of Biotechnology and Biomedicine, Technical University of Denmark, Denmark)
,
Lund Marianne N.
(Department of Food Science, Faculty of Science, University of Copenhagen, Denmark)
,
Lund Marianne N.
(Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Denmark)
資料名:
Journal of Agricultural and Food Chemistry
(Journal of Agricultural and Food Chemistry)
巻:
65
号:
46
ページ:
10101-10106
発行年:
2017年
JST資料番号:
C0251A
ISSN:
0021-8561
CODEN:
JAFCAU
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)