文献
J-GLOBAL ID:202002282436387147
整理番号:20A2367313
エレクトロスピニングにより調製したβ-シクロデキストリン/クエルセチン包接化合物ナノフィルムのキャラクタリゼーションと静菌効果【JST・京大機械翻訳】
Characterization and bacteriostatic effects of β-cyclodextrin/quercetin inclusion compound nanofilms prepared by electrospinning
著者 (9件):
Wang Zhan
(College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China)
,
Wang Zhan
(Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, Hubei, PR China)
,
Zou Wei
(Jiangxi Vocational Technical College of Industry & Trade, Nanchang 330038, Jiangxi, PR China)
,
Liu Lingyi
(Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States)
,
Wang Min
(College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China)
,
Li Fang
(College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China)
,
Li Fang
(Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, Hubei, PR China)
,
Shen Wangyang
(College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China)
,
Shen Wangyang
(Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, Hubei, PR China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
338
ページ:
Null
発行年:
2021年
JST資料番号:
H0766A
ISSN:
0308-8146
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)