文献
J-GLOBAL ID:202202261637294457
整理番号:22A0325895
熱変性ホエー蛋白質の経口保持:CDおよびNMRによるin vivo測定と構造的観察【JST・京大機械翻訳】
Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR
著者 (5件):
Bull Stephanie P.
(Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom)
,
Khutoryanskiy Vitaliy V.
(Department of Pharmacy, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom)
,
Parker Jane K.
(Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom)
,
Faka Marianthi
(Volac International Ltd, 50 Fishers Lane, Orwell, Royston, Hertfordshire SG8 5QX, United Kingdom)
,
Methven Lisa
(Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom)
資料名:
Food Chemistry
(Food Chemistry)
巻:
374
ページ:
Null
発行年:
2022年
JST資料番号:
H0766A
ISSN:
0308-8146
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)