文献
J-GLOBAL ID:202202261082226214
整理番号:22A1027074
発酵ジャッサラ:ナノ構造形成,バイオアクセシビリティおよび抗酸化活性の評価【JST・京大機械翻訳】
Fermented Jussara: Evaluation of Nanostructure Formation, Bioaccessibility, and Antioxidant Activity
著者 (9件):
Giaconia Michele Amendoeira
(1Department of Biosciences, LCBA, Institute of Health, Universidade Federal de Sao Paulo (UNIFESP), Santos, Brazil)
,
Ramos Sergiana dos Passos
(1Department of Biosciences, LCBA, Institute of Health, Universidade Federal de Sao Paulo (UNIFESP), Santos, Brazil)
,
Fratelli Camilly
(1Department of Biosciences, LCBA, Institute of Health, Universidade Federal de Sao Paulo (UNIFESP), Santos, Brazil)
,
Assis Marcelo
(2CDMF/LIEC, Chemistry Department, Universidade Federal de Sao Carlos (UFSCar), Sao Carlos, Brazil)
,
Mazzo Tatiana Martelli
(3Institute of Marine Sciences, Universidade Federal de Sao Paulo (UNIFESP), Santos, Brazil)
,
Longo Elson
(2CDMF/LIEC, Chemistry Department, Universidade Federal de Sao Carlos (UFSCar), Sao Carlos, Brazil)
,
de Rosso Veridiana Vera
(4Nutrition and Food Service Research Center, Universidade Federal de Sao Paulo (UNIFESP), Santos, Brazil)
,
Braga Anna Rafaela Cavalcante
(1Department of Biosciences, LCBA, Institute of Health, Universidade Federal de Sao Paulo (UNIFESP), Santos, Brazil)
,
Braga Anna Rafaela Cavalcante
(5Department of Chemical Engineering, Universidade Federal de Sao Paulo (UNIFESP), Diadema, Brazil)
資料名:
Frontiers in Bioengineering and Biotechnology (Web)
(Frontiers in Bioengineering and Biotechnology (Web))
巻:
10
ページ:
814466
発行年:
2022年
JST資料番号:
U7059A
ISSN:
2296-4185
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
スイス (CHE)
言語:
英語 (EN)