文献
J-GLOBAL ID:201902269933214114
整理番号:19A0656214
in vitro消化管消化により評価した茶ポリフェノール添加豆乳の蛋白質バイオアクセシビリティに及ぼす発酵pHの影響【JST・京大機械翻訳】
Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by in Vitro Gastrointestinal Digestion
著者 (6件):
Xing Guangliang
(College of Food Science and Technology, Nanjing Agricultural University, Jiangsu, PRC)
,
Rui Xin
(College of Food Science and Technology, Nanjing Agricultural University, Jiangsu, PRC)
,
Wang Dan
(College of Food Science and Technology, Nanjing Agricultural University, Jiangsu, PRC)
,
Liu Mei
(College of Food Science and Technology, Nanjing Agricultural University, Jiangsu, PRC)
,
Chen Xiaohong
(College of Food Science and Technology, Nanjing Agricultural University, Jiangsu, PRC)
,
Dong Mingsheng
(College of Food Science and Technology, Nanjing Agricultural University, Jiangsu, PRC)
資料名:
Journal of Agricultural and Food Chemistry
(Journal of Agricultural and Food Chemistry)
巻:
65
号:
50
ページ:
11125-11132
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)