文献
J-GLOBAL ID:202002259325126833
整理番号:20A2657124
サブミクロン/ナノスケールでの醤油沈殿処理:プロテアーゼとアルカリ性条件による酵素分解を含む工業的に実現可能なアプローチ【JST・京大機械翻訳】
Dealing with soy sauce precipitation at submicron-/nano-scale: An industrially feasible approach involving enzymolysis with protease and alkaline conditions
著者 (6件):
Liu Ying
(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China)
,
Sun-Waterhouse Dongxiao
(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China)
,
Cui Chun
(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China)
,
Cui Chun
(Guangdong Weiwei Biotechnology Co., Ltd., Guangzhou 510640, China)
,
Hu Yang
(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China)
,
Wang Wei
(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China)
資料名:
Food Research International
(Food Research International)
巻:
137
ページ:
Null
発行年:
2020年
JST資料番号:
D0633A
ISSN:
0963-9969
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)