文献
J-GLOBAL ID:202002276888093241
整理番号:20A0278024
中国料理における典型的な香辛料,Pixian dubanjiangにおけるアフラトキシンB1の高発生【JST・京大機械翻訳】
High occurrence of aflatoxin B1 in Pixian Doubanjiang, a typical condiment in Chinese cuisine
著者 (9件):
Zhang Liang
(Key Lab of Food Biotechnology of Sichuan Province, College of Food & Bioengineering, Xihua University, Chengdu, 610039, China)
,
Xu Weizhen
(Key Lab of Food Biotechnology of Sichuan Province, College of Food & Bioengineering, Xihua University, Chengdu, 610039, China)
,
Yue Peng
(Sichuan Dandan Pixian Soybean Paste Company Limited, Chengdu, 611730, China)
,
Wang Qin
(Key Lab of Food Biotechnology of Sichuan Province, College of Food & Bioengineering, Xihua University, Chengdu, 610039, China)
,
Wang Qin
(Department of Nutrition and Food Science, University of Maryland, College Park, MD20142, USA)
,
Li Yufeng
(Key Lab of Food Biotechnology of Sichuan Province, College of Food & Bioengineering, Xihua University, Chengdu, 610039, China)
,
Pei Xiaofang
(West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, 61000, China)
,
Zeng Peibin
(West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, 61000, China)
,
Zeng Peibin
(West China School of Public Health and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 61000, China)
資料名:
Food Control
(Food Control)
巻:
110
ページ:
Null
発行年:
2020年
JST資料番号:
W0246A
ISSN:
0956-7135
資料種別:
逐次刊行物 (A)
記事区分:
短報
発行国:
イギリス (GBR)
言語:
英語 (EN)