文献
J-GLOBAL ID:202202259892691736
整理番号:22A1050375
貯蔵中の市販褐色発酵乳におけるMaillard反応生成物の含有量と進化【JST・京大機械翻訳】
Content and evolution of Maillard reaction products in commercial brown fermented milk during storage
著者 (7件):
Li Hongbo
(State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., Tianjin Economic-Technological Development Area (TEDA), Tianji...)
,
Zhang Yuanyuan
(State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., Tianjin Economic-Technological Development Area (TEDA), Tianji...)
,
Li Chunshuang
(State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., Tianjin Economic-Technological Development Area (TEDA), Tianji...)
,
Xu Siyuan
(State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., Tianjin Economic-Technological Development Area (TEDA), Tianji...)
,
Song Wenbo
(State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., Tianjin Economic-Technological Development Area (TEDA), Tianji...)
,
Li Hongjuan
(State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., Tianjin Economic-Technological Development Area (TEDA), Tianji...)
,
Yu Jinghua
(State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., Tianjin Economic-Technological Development Area (TEDA), Tianji...)
資料名:
International Dairy Journal
(International Dairy Journal)
巻:
129
ページ:
Null
発行年:
2022年
JST資料番号:
W0531A
ISSN:
0958-6946
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)