文献
J-GLOBAL ID:202102253514699058
整理番号:21A2700944
カゼインとカルボキシメチルセルロースから成るアントシアニン負荷ナノ複合体:安定性,抗酸化能およびバイオアクセシビリティ【JST・京大機械翻訳】
Anthocyanins-loaded nanocomplexes comprising casein and carboxymethyl cellulose: stability, antioxidant capacity, and bioaccessibility
著者 (22件):
Cui Huijun
(College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China)
,
Cui Huijun
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, 110866, China)
,
Si Xu
(College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China)
,
Si Xu
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, 110866, China)
,
Tian Jinlong
(College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China)
,
Tian Jinlong
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, 110866, China)
,
Lang Yuxi
(College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China)
,
Lang Yuxi
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, 110866, China)
,
Gao Ningxuan
(College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China)
,
Gao Ningxuan
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, 110866, China)
,
Tan Hui
(College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China)
,
Tan Hui
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, 110866, China)
,
Bian Yuanyuan
(College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China)
,
Bian Yuanyuan
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, 110866, China)
,
Zang Zhihuan
(College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China)
,
Zang Zhihuan
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, 110866, China)
,
Jiang Qiao
(College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China)
,
Jiang Qiao
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, 110866, China)
,
Bao Yiwen
(College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China)
,
Bao Yiwen
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, 110866, China)
,
Li Bin
(College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China)
,
Li Bin
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, 110866, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
122
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)