文献
J-GLOBAL ID:201902279303631738
整理番号:19A0655953
ビタミンEまたは大豆イソフラボンとの螺旋状デキストリン包接錯体の比較構造特性化【JST・京大機械翻訳】
Comparative Structural Characterization of Spiral Dextrin Inclusion Complexes with Vitamin E or Soy Isoflavone
著者 (7件):
Wang Ping-Ping
(School of Food Science and Engineering, South China University of Technology, Guangdong, People’s Republic of China)
,
Qin Xin-Sheng
(School of Food Science and Engineering, South China University of Technology, Guangdong, People’s Republic of China)
,
Yang Qing-Yu
(School of Food Science and Engineering, South China University of Technology, Guangdong, People’s Republic of China)
,
Yang Qing-Yu
(College of Grain Science and Technology, Shenyang Normal University, Liaoning, People’s Republic of China)
,
Luo Zhi-Gang
(School of Food Science and Engineering, South China University of Technology, Guangdong, People’s Republic of China)
,
Xiao Zhi-Gang
(College of Grain Science and Technology, Shenyang Normal University, Liaoning, People’s Republic of China)
,
Peng Xi-Chun
(Department of Food Science and Engineering, Jinan University, Guangdong, People’s Republic of China)
資料名:
Journal of Agricultural and Food Chemistry
(Journal of Agricultural and Food Chemistry)
巻:
65
号:
39
ページ:
8744-8753
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)