文献
J-GLOBAL ID:202202235229279293
整理番号:22A0795404
挽肉肉の化学的および微生物的性質に及ぼすマルジョラム(Origanum majorana L.)精油を含むリョクトウ蛋白質分離物/プルランフィルムの影響【JST・京大機械翻訳】
Effect of mung bean protein isolate/pullulan films containing marjoram (Origanum majorana L.) essential oil on chemical and microbial properties of minced beef meat
著者 (6件):
Haghighatpanah Negar
(Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran)
,
Omar-Aziz Maedeh
(Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran)
,
Gharaghani Mohammad
(Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran)
,
Khodaiyan Faramarz
(Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran)
,
Hosseini Seyed Saeid
(Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran)
,
Kennedy John F.
(Chembiotech Laboratories, Advanced Science and Technology Institute, 5 The Croft, Buntsford Drive, Stoke Heath, Bromsgrove, Worcestershire B60 4JE, UK)
資料名:
International Journal of Biological Macromolecules
(International Journal of Biological Macromolecules)
巻:
201
ページ:
318-329
発行年:
2022年
JST資料番号:
T0898A
ISSN:
0141-8130
CODEN:
IJBMDR
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)