文献
J-GLOBAL ID:202202240783647278
整理番号:22A0325872
新規ゼインおよびレスベラトロール共有結合複合体の作製:熱安定性,乳化および抗酸化特性の向上【JST・京大機械翻訳】
The fabrication of novel zein and resveratrol covalent conjugates: Enhanced thermal stability, emulsifying and antioxidant properties
著者 (11件):
Ren Gerui
(School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People’s Republic of China)
,
Shi Jieyu
(School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People’s Republic of China)
,
Huang Sijie
(School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People’s Republic of China)
,
Liu Chengzhi
(School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People’s Republic of China)
,
Ni Fangfang
(School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People’s Republic of China)
,
He Ying
(School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People’s Republic of China)
,
Luo Xin
(School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People’s Republic of China)
,
Li Ting
(School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People’s Republic of China)
,
Song Yuling
(School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People’s Republic of China)
,
Huang Min
(School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People’s Republic of China)
,
Xie Hujun
(School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People’s Republic of China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
374
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)