文献
J-GLOBAL ID:202002246675850214
整理番号:20A1788028
中国チョウザメ(Acipenser sinensis)から得た酵素加水分解プロセスと蛋白質加水分解物特性に対する超音波,マイクロ波,および超音波-マイクロ波前処理の効果【JST・京大機械翻訳】
Effects of ultrasonic, microwave, and combined ultrasonic-microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon (Acipenser sinensis)
著者 (10件):
Noman Anwar
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China)
,
Noman Anwar
(Department of Agricultural Engineering, Faculty of Agriculture, Sana’a University, Sana’a, Yemen)
,
Qixing Jiang
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China)
,
Xu Yanshun
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China)
,
Abed Sherif M.
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China)
,
Abed Sherif M.
(Food and Dairy Science and Technology Department, Faculty of Environmental Agricultural Science, El-Arish University, El-Arish, Egypt)
,
Obadi Mohammed
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China)
,
Ali Abdelmoneim H.
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China)
,
AL-Bukhaiti Wedad Q.
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China)
,
Xia Wenshui
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China)
資料名:
Journal of Food Biochemistry
(Journal of Food Biochemistry)
巻:
44
号:
8
ページ:
e13292
発行年:
2020年
JST資料番号:
H0773A
ISSN:
0145-8884
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)