文献
J-GLOBAL ID:202202261351844519
整理番号:22A0328402
ハードからクックへの異なる感受性を有するインゲンマメ品種における硬化のペクチン-カチオン-フィチン酸理論への洞察【JST・京大機械翻訳】
Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook
著者 (7件):
Wainaina Irene
(KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium)
,
Lugumira Robert
(KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium)
,
Wafula Elizabeth
(KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium)
,
Wafula Elizabeth
(Jomo Kenyatta University of Agriculture and Technology (JKUAT), Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya)
,
Kyomugasho Clare
(KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium)
,
Sila Daniel
(Jomo Kenyatta University of Agriculture and Technology (JKUAT), Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya)
,
Hendrickx Marc
(KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium)
資料名:
Food Research International
(Food Research International)
巻:
151
ページ:
Null
発行年:
2022年
JST資料番号:
D0633A
ISSN:
0963-9969
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)