文献
J-GLOBAL ID:202202216982658362
整理番号:22A0905989
乳酸菌発酵による黒ニンニクのS-アリル-L-システイン含量,プロバイオティクス特性および便秘防止効果の改善【JST・京大機械翻訳】
Improvement of S-allyl-L-cysteine content, probiotic properties and constipation prevention effect of black garlic by the lactic acid bacteria fermentation
著者 (13件):
Ro Kum-Song
(New World Biotechnology Institute, State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China)
,
Ro Kum-Song
(Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, PR China)
,
Chen Ying
(New World Biotechnology Institute, State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China)
,
Chen Ying
(Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, PR China)
,
Du Lei
(New World Biotechnology Institute, State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China)
,
Du Lei
(Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, PR China)
,
Wang Lixin
(Sports Health Center, Tongji University, Shanghai 200092, PR China)
,
Zhao Li
(New World Biotechnology Institute, State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China)
,
Xie Jingli
(New World Biotechnology Institute, State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China)
,
Xie Jingli
(Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, PR China)
,
Xie Jingli
(Shanghai Collaborative Innovation Center for Biomanufacturing (SCICB), Shanghai 200237, PR China)
,
Wei Dongzhi
(New World Biotechnology Institute, State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China)
,
Wei Dongzhi
(Shanghai Collaborative Innovation Center for Biomanufacturing (SCICB), Shanghai 200237, PR China)
資料名:
Process Biochemistry
(Process Biochemistry)
巻:
115
ページ:
110-117
発行年:
2022年
JST資料番号:
C0250B
ISSN:
1359-5113
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)