文献
J-GLOBAL ID:202002227351826535
整理番号:20A2062545
異なる分子構造とβ-ラクトグロブリンとのアスタキサンチンエステル間のナノ複合体の速度論的相互作用【JST・京大機械翻訳】
Kinetic interactions of nanocomplexes between astaxanthin esters with different molecular structures and β-lactoglobulin
著者 (8件):
Qiao Xing
(College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, China)
,
Yang Lu
(College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, China)
,
Gu Jiayu
(College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, China)
,
Cao Yunrui
(College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, China)
,
Li Zhaojie
(College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, China)
,
Xu Jie
(College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, China)
,
Xue Changhu
(College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, China)
,
Xue Changhu
(Qingdao National Laboratory for Marine Science and Technology, No. 1 Wenhai Road, Qingdao 266235, 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)