文献
J-GLOBAL ID:202202268018091297
整理番号:22A1029721
Maillard反応におけるビスケットの品質と熱処理危険の制御に及ぼすマイクロ波焼成条件の影響【JST・京大機械翻訳】
The Effect of Microwave Baking Conditions on the Quality of Biscuits and the Control of Thermal Processing Hazards in the Maillard Reaction
著者 (6件):
Dong Lu
(Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China)
,
Qiu Caiyi
(Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China)
,
Wei Fan
(Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China)
,
Yu Zhenting
(Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China)
,
Zhang Yan
(Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China)
,
Wang Shuo
(Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China)
資料名:
Frontiers in Nutrition (Web)
(Frontiers in Nutrition (Web))
巻:
9
ページ:
825365
発行年:
2022年
JST資料番号:
U7088A
ISSN:
2296-861X
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)