文献
J-GLOBAL ID:202102234427876328
整理番号:21A3082821
ホエー蛋白質濃縮物(WPC)の凝集に及ぼす活性酸素種(ROS)による酸化修飾の影響【JST・京大機械翻訳】
Effect of oxidative modification by reactive oxygen species (ROS) on the aggregation of whey protein concentrate (WPC)
著者 (4件):
Feng Yongli
(Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457, China)
,
Wang Jianming
(Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457, China)
,
Hu Haiyue
(Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457, China)
,
Yang Chen
(Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
123
ページ:
Null
発行年:
2022年
JST資料番号:
E0877B
ISSN:
0268-005X
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)