文献
J-GLOBAL ID:202102263114742747
整理番号:21A2700982
コーンスターチのグルコアミラーゼ触媒加水分解に及ぼす中程度電場の影響:電気泳動と分極効果の役割【JST・京大機械翻訳】
Effect of moderate electric field on glucoamylase-catalyzed hydrolysis of corn starch: Roles of electrophoretic and polarization effects
著者 (7件):
Li Dandan
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, Jiangsu Province, China)
,
Wu Zhengzong
(State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, 250353, Shandong Province, China)
,
Wang Pei
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, Jiangsu Province, China)
,
Xu Enbo
(College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, Zhejiang Province, China)
,
Cui Bo
(State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, 250353, Shandong Province, China)
,
Han Yongbin
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, Jiangsu Province, China)
,
Tao Yang
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, Jiangsu Province, 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)