文献
J-GLOBAL ID:202102249417022039
整理番号:21A0380582
食品における蛋白質及びペプチドへのパルス電場の研究進歩と応用【JST・京大機械翻訳】
Research advances and application of pulsed electric field on proteins and peptides in food
著者 (6件):
Zhang Simin
(National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China)
,
Sun Liangzi
(National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China)
,
Ju Huapeng
(National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China)
,
Bao Zhijie
(National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China)
,
Zeng Xin-an
(School of Food Science and Technology, South China University of Technology, Guangzhou 510641, PR China)
,
Lin Songyi
(National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China)
資料名:
Food Research International
(Food Research International)
巻:
139
ページ:
Null
発行年:
2021年
JST資料番号:
D0633A
ISSN:
0963-9969
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)