文献
J-GLOBAL ID:202202227284597032
整理番号:22A0477372
Lactobacillus菌株により発酵したエンバク粉 揮発性化合物生成および抗酸化能の動力学【JST・京大機械翻訳】
Oat flour fermented by Lactobacillus strains - Kinetics of volatile compound formation and antioxidant capacity
著者 (6件):
Wronkowska Malgorzata
(Department of Chemistry and Biodynamics of Food, Division of Food Sciences, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10-748, Olsztyn, Poland)
,
Rostek Danuta
(Microbiological Laboratory, Division of Food Sciences, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10-748, Olsztyn, Poland)
,
Lenkiewicz Marzena
(Microbiological Laboratory, Division of Food Sciences, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10-748, Olsztyn, Poland)
,
Kurantowicz Edyta
(Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn, Poland)
,
Yaneva Teodora Georgieva
(Department of Chemistry and Biodynamics of Food, Division of Food Sciences, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10-748, Olsztyn, Poland)
,
Starowicz Malgorzata
(Department of Chemistry and Biodynamics of Food, Division of Food Sciences, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10-748, Olsztyn, Poland)
資料名:
Journal of Cereal Science
(Journal of Cereal Science)
巻:
103
ページ:
Null
発行年:
2022年
JST資料番号:
H0885A
ISSN:
0733-5210
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)