文献
J-GLOBAL ID:202002254912808016
整理番号:20A2536656
リン酸化南極オキアミ蛋白質の構造および機能特性に及ぼす種々の乾燥方法の影響【JST・京大機械翻訳】
Effects of different drying methods on the structures and functional properties of phosphorylated Antarctic krill protein
著者 (4件):
Lin Na
(East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, 200090, China)
,
Liu Baolin
(School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China)
,
Liu Zhidong
(East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, 200090, China)
,
Qi Ting
(School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China)
資料名:
Journal of Food Science
(Journal of Food Science)
巻:
85
号:
11
ページ:
3690-3699
発行年:
2020年
JST資料番号:
C0005A
ISSN:
0022-1147
CODEN:
JFDSAZ
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)