文献
J-GLOBAL ID:202202220830105758
整理番号:22A0683925
太平洋カキ(Crassostrea gigas)蛋白質の蛋白質分解に及ぼす蒸気調理の影響:消化性,アレルゲン性および生物活性【JST・京大機械翻訳】
The effect of steam cooking on the proteolysis of pacific oyster (Crassostrea gigas) proteins: Digestibility, allergenicity, and bioactivity
著者 (7件):
Feng Chunsong
(Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Tian Li
(Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Jiao Yadan
(Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Tan Yuqing
(Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Liu Chune
(Institute of Yantai, China Agricultural University, Yantai 264670, China)
,
Luo Yongkang
(Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Hong Hui
(Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
379
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)