文献
J-GLOBAL ID:201902280196584410
整理番号:19A2856698
アントシアニンの安定性を増強するためのコンドロイチン硫酸に基づくナノ複合体とカッパ-カラジーナンとの結合【JST・京大機械翻訳】
Binding a chondroitin sulfate-based nanocomplex with kappa-carrageenan to enhance the stability of anthocyanins
著者 (7件):
Xie Chenjing
(Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, 210037, PR China)
,
Wang Qiang
(College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, 400067, PR China)
,
Ying Ruifeng
(Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, 210037, PR China)
,
Wang Yaosong
(Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, 210037, PR China)
,
Wang Zhenjiong
(School of Food Science, Nanjing Xiaozhuang University, 3601 Hongjing Road, Nanjing, Jiangsu, 211171, PR China)
,
Wang Zhenjiong
(Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, Nanjing, Jiangsu, 211171, PR China)
,
Huang Meigui
(Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, 210037, PR China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
100
ページ:
Null
発行年:
2020年
JST資料番号:
E0877B
ISSN:
0268-005X
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)