文献
J-GLOBAL ID:202202258399518564
整理番号:22A0945013
食品成分としての脂質の超音波支援抽出:機構,溶媒,原料,品質評価および結合技術-レビュー【JST・京大機械翻訳】
Ultrasound-assisted extraction of lipids as food components: Mechanism, solvent, feedstock, quality evaluation and coupled technologies - A review
著者 (17件):
Deng Yong
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, Chi...)
,
Wang Wenjun
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, Chi...)
,
Wang Wenjun
(Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou, 310058, China)
,
Zhao Shunan
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, Chi...)
,
Yang Xiaoling
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, Chi...)
,
Yang Xiaoling
(School of Liquor and Food Engineering, Guizhou University, Guiyang, 550000, China)
,
Xu Weidong
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, Chi...)
,
Guo Mingming
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, Chi...)
,
Guo Mingming
(Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou, 310058, China)
,
Xu Enbo
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, Chi...)
,
Xu Enbo
(Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou, 310058, China)
,
Ding Tian
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, Chi...)
,
Ding Tian
(Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou, 310058, China)
,
Ye Xingqian
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, Chi...)
,
Ye Xingqian
(Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou, 310058, China)
,
Liu Donghong
(College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, Chi...)
,
Liu Donghong
(Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou, 310058, China)
資料名:
Trends in Food Science & Technology
(Trends in Food Science & Technology)
巻:
122
ページ:
83-96
発行年:
2022年
JST資料番号:
W0057A
ISSN:
0924-2244
資料種別:
逐次刊行物 (A)
記事区分:
文献レビュー
発行国:
イギリス (GBR)
言語:
英語 (EN)