文献
J-GLOBAL ID:202202248055450001
整理番号:22A0325927
テラビンス(Pistacia terebinthus L.)コーヒーポリフェノールのバイオアクセシビリティ:牛乳,糖および甘味料添加の影響【JST・京大機械翻訳】
Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition
著者 (5件):
Kamiloglu Senem
(Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Gorukle, Bursa, Turkey)
,
Kamiloglu Senem
(Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, 16059 Gorukle, Bursa, Turkey)
,
Ozdal Tugba
(Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Okan University, 34959 Tuzla, Istanbul, Turkey)
,
Bakir Sena
(Department of Gastronomy and Culinary Arts, Tourism Faculty, Recep Tayyip Erdogan University, 53400 Ardesen, Rize, Turkey)
,
Capanoglu Esra
(Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey)
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)