文献
J-GLOBAL ID:202202254200283187
整理番号:22A0834847
エタノールとブランチング前処理は微細構造と細胞壁多糖類ナノ構造修飾を介してリンゴスライスの水分移動と物理化学的特性を変える【JST・京大機械翻訳】
Ethanol and blanching pretreatments change the moisture transfer and physicochemical properties of apple slices via microstructure and cell-wall polysaccharides nanostructure modification
著者 (7件):
Wang Jun
(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
,
Chen Yuxian
(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
,
Wang Hui
(College of Engineering, China Agricultural University, Beijing 100083, China)
,
Wang Shuyao
(Bioresource Engineering, McGill University, 21111 Lakeshore Roadc, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada)
,
Lin Zina
(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
,
Zhao Lili
(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
,
Xu Huaide
(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
381
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)