文献
J-GLOBAL ID:202002233147675284
整理番号:20A0647765
ゼイン-ペクチン複合ナノ粒子により安定化されたシナモン精油Pickeringエマルション:特性化,抗菌効果および貯蔵応用における利点【JST・京大機械翻訳】
Cinnamon essential oil Pickering emulsion stabilized by zein-pectin composite nanoparticles: Characterization, antimicrobial effect and advantages in storage application
著者 (6件):
Jiang Yang
(Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China)
,
Wang Dan
(Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China)
,
Wang Dan
(Shandong Institute of Pomology, Taian 271000, PR China)
,
Li Feng
(Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China)
,
Li Dapeng
(Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China)
,
Huang Qingrong
(Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA)
資料名:
International Journal of Biological Macromolecules
(International Journal of Biological Macromolecules)
巻:
148
ページ:
1280-1289
発行年:
2020年
JST資料番号:
T0898A
ISSN:
0141-8130
CODEN:
IJBMDR
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)