文献
J-GLOBAL ID:202102283572282240
整理番号:21A3199408
コムギと比較したソバ品種のin vitro澱粉消化性:澱粉分子構造の重要な役割【JST・京大機械翻訳】
In vitro starch digestibility of buckwheat cultivars in comparison to wheat: The key role of starch molecular structure
著者 (9件):
Du Jin
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China)
,
Pan Ruirong
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China)
,
Obadi Mohammed
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China)
,
Li Haiteng
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China)
,
Shao Feng
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China)
,
Sun Jun
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China)
,
Wang Yifan
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China)
,
Qi Yajing
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China)
,
Xu Bin
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
368
ページ:
Null
発行年:
2022年
JST資料番号:
H0766A
ISSN:
0308-8146
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)