文献
J-GLOBAL ID:202102223501869082
整理番号:21A2549454
Bacillussubtilisによる発酵紅豆の物理化学的特性および生物活性を,研究した。【JST・京大機械翻訳】
Physicochemical Properties and Bioactivities of Rice Beans Fermented by Bacillus amyloliquefaciens
著者 (6件):
Wu Shan
(KEY LABORATORY OF FOOD BIOENGINEERING (CHINA NATIONAL LIGHT INDUSTRY),COLLEGE OF ENGINEERING,CHINA AGRICULTURAL UNIVERSITY,BEIJING 100083,CHINA)
,
Lu Shuai
(BEIJING ADVANCED INNOVATION CENTER FOR FOOD NUTRITION AND HUMAN HEALTH,COLLEGE OF FOOD SCIENCE AND NUTRITIONAL ENGINEERING,CHINA AGRICULTURAL UNIVERSITY,BEIJING 100083,CHINA)
,
Liu Jun
(BEIJING ADVANCED INNOVATION CENTER FOR FOOD NUTRITION AND HUMAN HEALTH,COLLEGE OF FOOD SCIENCE AND NUTRITIONAL ENGINEERING,CHINA AGRICULTURAL UNIVERSITY,BEIJING 100083,CHINA)
,
Yang Shaoqing
(BEIJING ADVANCED INNOVATION CENTER FOR FOOD NUTRITION AND HUMAN HEALTH,COLLEGE OF FOOD SCIENCE AND NUTRITIONAL ENGINEERING,CHINA AGRICULTURAL UNIVERSITY,BEIJING 100083,CHINA)
,
Yan Qiaojuan
(KEY LABORATORY OF FOOD BIOENGINEERING (CHINA NATIONAL LIGHT INDUSTRY),COLLEGE OF ENGINEERING,CHINA AGRICULTURAL UNIVERSITY,BEIJING 100083,CHINA)
,
Jiang Zhengqiang
(BEIJING ADVANCED INNOVATION CENTER FOR FOOD NUTRITION AND HUMAN HEALTH,COLLEGE OF FOOD SCIENCE AND NUTRITIONAL ENGINEERING,CHINA AGRICULTURAL UNIVERSITY,BEIJING 100083,CHINA)
資料名:
Gongcheng (Yingwen)
(Gongcheng (Yingwen))
巻:
7
号:
2
ページ:
219-225,insert97-insert104
発行年:
2021年
JST資料番号:
C4347A
ISSN:
2095-8099
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
中国 (CHN)
言語:
中国語 (ZH)