文献
J-GLOBAL ID:202202218346885498
整理番号:22A0410290
レモン皮からの可溶性食物繊維の構造的及び機能的特性に及ぼす超音波及びオゾン前処理の影響【JST・京大機械翻訳】
Effects of ultrasonic and ozone pretreatment on the structural and functional properties of soluble dietary fiber from lemon peel
著者 (18件):
Zhang Dali
(Longping Branch Graduate School, Hunan University, Changsha, China)
,
Zhang Dali
(Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China)
,
Zhang Dali
(Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China)
,
Jiang Bing
(Longping Branch Graduate School, Hunan University, Changsha, China)
,
Jiang Bing
(Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China)
,
Jiang Bing
(Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China)
,
Luo Yaohua
(Longping Branch Graduate School, Hunan University, Changsha, China)
,
Luo Yaohua
(Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China)
,
Luo Yaohua
(Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China)
,
Fu Xincheng
(Longping Branch Graduate School, Hunan University, Changsha, China)
,
Fu Xincheng
(Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China)
,
Kong Hui
(Longping Branch Graduate School, Hunan University, Changsha, China)
,
Kong Hui
(Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China)
,
Shan Yang
(Longping Branch Graduate School, Hunan University, Changsha, China)
,
Shan Yang
(Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China)
,
Ding Shenghua
(Longping Branch Graduate School, Hunan University, Changsha, China)
,
Ding Shenghua
(Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China)
,
Ding Shenghua
(Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China)
資料名:
Journal of Food Process Engineering
(Journal of Food Process Engineering)
巻:
45
号:
1
ページ:
e13916
発行年:
2022年
JST資料番号:
A0938B
ISSN:
0145-8876
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)