文献
J-GLOBAL ID:201902278747079551
整理番号:19A0655776
押出とニキサマリゼーション(アルカリ調理)によるフモニシン毒性の低減【JST・京大機械翻訳】
Reduction of Fumonisin Toxicity by Extrusion and Nixtamalization (Alkaline Cooking)
著者 (5件):
Voss Kenneth
(Toxicology and Mycotoxin Research Unit, U.S. National Poultry Research Center, Agricultural Research Service, U.S. Department of Agriculture, Georgia, United States)
,
Ryu Dojin
(School of Food Science, University of Idaho, Idaho, United States)
,
Jackson Lauren
(Division of Food Processing Science and Technology, Center for Food Safety and Nutrition, U.S. Food and Drug Administration, Illinois, United States)
,
Riley Ronald
(Toxicology and Mycotoxin Research Unit, U.S. National Poultry Research Center, Agricultural Research Service, U.S. Department of Agriculture, Georgia, United States)
,
Gelineau-van Waes Janee
(Department of Pharmacology, Creighton University School of Medicine, Nebraska, United States)
資料名:
Journal of Agricultural and Food Chemistry
(Journal of Agricultural and Food Chemistry)
巻:
65
号:
33
ページ:
7088-7096
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:
文献レビュー
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)