文献
J-GLOBAL ID:202202259710212373
整理番号:22A0769444
漬物(Myristica fragrans)のアルコールアシルトランスフェラーゼ(AAT)活性,ミリスチン含量及び品質パラメータに及ぼすブランチング及び酸洗工程の影響【JST・京大機械翻訳】
Effects of blanching and pickling process on the alcohol acyltransferase (AAT) activity, myristicin content and quality parameters of pickled nutmeg (Myristica fragrans)
著者 (7件):
Rahman Nurain
(Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Penang, Malaysia)
,
Mahmood Kaiser
(Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Penang, Malaysia)
,
Kamilah Hanisah
(Department of Crop Sciences, Faculty of Agriculture and Forestry, Universiti Putra Malaysia, Bintulu, Sarawak, Malaysia)
,
Kamilah Hanisah
(Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia)
,
Sulaiman Syazana
(Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Penang, Malaysia)
,
Ibrahim Muhammad
(Department of Nutrition Sciences, Kulliyah of Allied Health Sciences, International Islamic University Malaysia, Kuantan, Pahang, Malaysia)
,
Ariffin Fazilah
(Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Penang, Malaysia)
資料名:
Journal of Food Science & Technology
(Journal of Food Science & Technology)
巻:
59
号:
2
ページ:
542-551
発行年:
2022年
JST資料番号:
E0090C
ISSN:
0022-1155
CODEN:
JFSTAB
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)