文献
J-GLOBAL ID:202202258264510110
整理番号:22A1091599
アミノ酸によるアミド化ペクチン:調製,キャラクタリゼーションおよびハイドロコロイドにおける潜在的応用【JST・京大機械翻訳】
Amidated pectin with amino acids: Preparation, characterization and potential application in Hydrocolloids
著者 (6件):
Wang Pengkai
(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Product...)
,
Wang Pengkai
(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)
,
Gao Yifan
(School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, 363000, PR China)
,
Wang Daqing
(School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, 363000, PR China)
,
Huang Zhili
(School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, 363000, PR China)
,
Fei Peng
(School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, 363000, PR China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
129
ページ:
Null
発行年:
2022年
JST資料番号:
E0877B
ISSN:
0268-005X
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)