文献
J-GLOBAL ID:202002249365456645
整理番号:20A2124923
フレーバを改良するためのアラスカのPollockフレームの超高圧処理により支援された酵素加水分解の最適化【JST・京大機械翻訳】
Optimization of the Enzymatic Hydrolysis Assisted by Ultra-high Pressure Processing of Alaska Pollock Frame for Improving Flavour
著者 (18件):
Zhu Wenhui
(College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China)
,
Zhu Wenhui
(National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China)
,
Zhu Wenhui
(The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China)
,
Zhu Lunwei
(College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China)
,
Zhu Lunwei
(National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China)
,
Zhu Lunwei
(The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China)
,
Yang Wanlin
(College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China)
,
Yang Wanlin
(National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China)
,
Yang Wanlin
(The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China)
,
Bu Ying
(College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China)
,
Bu Ying
(National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China)
,
Bu Ying
(The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China)
,
Li Jianrong
(College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China)
,
Li Jianrong
(National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China)
,
Li Jianrong
(The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China)
,
Li Xuepeng
(College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China)
,
Li Xuepeng
(National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China)
,
Li Xuepeng
(The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China)
資料名:
Journal of Aquatic Food Product Technology
(Journal of Aquatic Food Product Technology)
巻:
29
号:
6
ページ:
567-576
発行年:
2020年
JST資料番号:
W0548A
ISSN:
1049-8850
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)