文献
J-GLOBAL ID:202202244885617934
整理番号:22A0981563
キトサン/ナイシンナノカプセル化の物理化学的評価及びティラピア魚肉ソーセージの品質保持における相乗効果【JST・京大機械翻訳】
Physicochemical evaluations of chitosan/nisin nanocapsulation and its synergistic effects in quality preservation in tilapia fish sausage
著者 (5件):
Kazemzadeh Shirin
(Department of Fisheries Sciences, Faculty of Natural Resources, University of Tehran, Karaj, Iran)
,
Abed-Elmdoust Amirreza
(Department of Fisheries Sciences, Faculty of Natural Resources, University of Tehran, Karaj, Iran)
,
Mirvaghefi Alireza
(Department of Fisheries Sciences, Faculty of Natural Resources, University of Tehran, Karaj, Iran)
,
Hosseni Seyed Vali
(Department of Fisheries Sciences, Faculty of Natural Resources, University of Tehran, Karaj, Iran)
,
Abdollahikhameneh Hojjat
(Department of Fisheries Sciences, Faculty of Natural Resources, University of Tehran, Karaj, Iran)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
46
号:
3
ページ:
e16355
発行年:
2022年
JST資料番号:
H0774A
ISSN:
0145-8892
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)