文献
J-GLOBAL ID:202002287722861506
整理番号:20A2626077
乳酸,クエン酸またはリン酸によって影響されるラクトースの結晶化挙動と結晶特性【JST・京大機械翻訳】
Crystallization behavior and crystal properties of lactose as affected by lactic, citric, or phosphoric acid
著者 (4件):
Wijayasinghe R.
(Advanced Food Systems Research Unit, Institute of Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee campus, Victoria 3030, Australia)
,
Bogahawaththa D.
(Advanced Food Systems Research Unit, Institute of Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee campus, Victoria 3030, Australia)
,
Chandrapala J.
(School of Science, RMIT University, Bundoora, VIC 3083, Australia)
,
Vasiljevic T.
(Advanced Food Systems Research Unit, Institute of Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee campus, Victoria 3030, Australia)
資料名:
Journal of Dairy Science
(Journal of Dairy Science)
巻:
103
号:
12
ページ:
11050-11061
発行年:
2020年
JST資料番号:
C0282A
ISSN:
0022-0302
CODEN:
JDSCAE
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)