文献
J-GLOBAL ID:201902267860136983
整理番号:19A1944053
L.rhamnosus GG及びL.plantarum-1によるブルーベリーの混合発酵:活性成分,抗酸化活性及び健康増進利益の増強【JST・京大機械翻訳】
Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits
著者 (6件):
Yan Yehua
(College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China)
,
Zhang Fang
(College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China)
,
Chai Zhengyuan
(College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China)
,
Liu Min
(College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China)
,
Battino Maurizio
(Nutrition and Food Science Group, Dept. of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, Vigo Campus, Vigo, Spain)
,
Meng Xianghong
(College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China)
資料名:
Food and Chemical Toxicology
(Food and Chemical Toxicology)
巻:
131
ページ:
Null
発行年:
2019年
JST資料番号:
B0937A
ISSN:
0278-6915
CODEN:
FCTOD7
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)