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J-GLOBAL ID：202102221082598911
整理番号：21A3199502
天然食品栄養素のマルチスケール分子構造の熱誘導変換:レビュー【JST・京大機械翻訳】
Heat-induced conversion of multiscale molecular structure of natural food nutrients: A review
Xu Enbo
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...)
,
Xu Enbo
(Ningbo Research Institute, Zhejiang University, Ningbo, China)
,
Wang Jingyi
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...)
,
Wang Jingyi
(Ningbo Research Institute, Zhejiang University, Ningbo, China)
,
Tang Junyu
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...)
,
Tang Junyu
(Ningbo Research Institute, Zhejiang University, Ningbo, China)
,
Tang Junyu
(Ningbo Institute of Technology, Zhejiang University, Ningbo, China)
,
Ruan Shaolong
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...)
,
Ruan Shaolong
(Ningbo Research Institute, Zhejiang University, Ningbo, China)
,
Ruan Shaolong
(Ningbo Institute of Technology, Zhejiang University, Ningbo, China)
,
Ma Shuohan
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...)
,
Ma Shuohan
(Ningbo Research Institute, Zhejiang University, Ningbo, China)
,
Qin Yu
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...)
,
Qin Yu
(Ningbo Research Institute, Zhejiang University, Ningbo, China)
,
Qin Yu
(Ningbo Institute of Technology, Zhejiang University, Ningbo, China)
,
Wang Wenjun
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...)
,
Wang Wenjun
(Ningbo Research Institute, Zhejiang University, Ningbo, China)
,
Tian Jinhu
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...)
,
Tian Jinhu
(Ningbo Research Institute, Zhejiang University, Ningbo, China)
,
Zhou Jianwei
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...)
,
Zhou Jianwei
(Ningbo Research Institute, Zhejiang University, Ningbo, China)
,
Zhou Jianwei
(Ningbo Institute of Technology, Zhejiang University, Ningbo, China)
,
Cheng Huan
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...)
,
Cheng Huan
(Ningbo Research Institute, Zhejiang University, Ningbo, China)
,
Liu Donghong
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...)
,
Liu Donghong
(Ningbo Research Institute, Zhejiang University, Ningbo, China)
資料名：
Food Chemistry
(Food Chemistry)
巻： 369 ページ： Null 発行年： 2022年
JST資料番号： H0766A ISSN： 0308-8146 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)
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