文献
J-GLOBAL ID:202002265843844614
整理番号:20A1342628
新鮮なハス根のシェルフライフに及ぼす紫外線処理の影響【JST・京大機械翻訳】
Effect of ultraviolet treatment on shelf life of fresh lotus root
著者 (8件):
Li Shuyi
(College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China)
,
Li Shuyi
(Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, PR China)
,
He Xu
(College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China)
,
Li Junsheng
(College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China)
,
Sun Yiwei
(College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China)
,
Yi Yang
(College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China)
,
Yi Yang
(Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, PR China)
,
Lamikanra Olusola
(College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China)
資料名:
Journal of Food Biochemistry
(Journal of Food Biochemistry)
巻:
44
号:
6
ページ:
e13223
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)