文献
J-GLOBAL ID:202202225142710642
整理番号:22A0683795
in vitro消化モデルを用いる,筋小胞体蛋白質結合および遊離複素環アミン間の放出機構および食事添加物の効果【JST・京大機械翻訳】
Release mechanism between sarcoplasmic protein-bound and free heterocyclic amines and the effects of dietary additives using an in-vitro digestion model
著者 (9件):
Xue Chaoyi
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
Chen Qiaochun
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
He Zhiyong
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
Qin Fang
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
Wang Zhaojun
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
Chen Jie
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
Chen Jie
(International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China)
,
Zeng Maomao
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
Zeng Maomao
(International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
377
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)