文献
J-GLOBAL ID:202102215851222957
整理番号:21A2345952
生理活性食品成分の送達改善のための水および油相中のゲル構造の設計【JST・京大機械翻訳】
Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients
著者 (5件):
Mao Like
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China)
,
Lu Yao
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China)
,
Cui Mengnan
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China)
,
Miao Song
(Teagasc Food Research Centre, Fermoy, Ireland)
,
Gao Yanxiang
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China)
資料名:
Critical Reviews in Food Science and Nutrition
(Critical Reviews in Food Science and Nutrition)
巻:
60
号:
10
ページ:
1651-1666
発行年:
2020年
JST資料番号:
C0510B
ISSN:
1040-8398
資料種別:
逐次刊行物 (A)
記事区分:
文献レビュー
発行国:
イギリス (GBR)
言語:
英語 (EN)