文献
J-GLOBAL ID:202002218144839432
整理番号:20A2062525
Tartaryソバ澱粉の糊化,レオロジー及び構造特性に及ぼすルチン及びクエルセチンの多様な影響【JST・京大機械翻訳】
Diverse effects of rutin and quercetin on the pasting, rheological and structural properties of Tartary buckwheat starch
著者 (7件):
Wang Libo
(College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China)
,
Wang Lijuan
(College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China)
,
Li Zaigui
(College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China)
,
Gao Yanxiang
(College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China)
,
Cui Steve W.
(Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada)
,
Wang Tongtong
(Institute of Quality Standard and Testing Technology for Agri-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Food Safety and Quality, Ministry of Agriculture and Rural Affaris, Beijing 100081, China)
,
Qiu Ju
(Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affaris, Haidian, Beijing 100081, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
335
ページ:
Null
発行年:
2021年
JST資料番号:
H0766A
ISSN:
0308-8146
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)