文献
J-GLOBAL ID:202202273979308434
整理番号:22A1180837
ナトリウムイオンはLys含有ジペプチドとトリペプチドとのMaillard反応におけるピラリン形成に影響する【JST・京大機械翻訳】
Sodium Ions Affect Pyrraline Formation in the Maillard Reaction With Lys-Containing Dipeptides and Tripeptides
著者 (8件):
Liang Zhili
(School of Food Science, Guangdong Food and Drug Vocational College, Guangzhou, China)
,
Chen Xu
(Engineering Research Center of Health Food Design and Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China)
,
Yang Zhao
(School of Food Science, Guangdong Food and Drug Vocational College, Guangzhou, China)
,
Liu Yan
(School of Food Science, Guangdong Food and Drug Vocational College, Guangzhou, China)
,
Qiu Xueying
(School of Food Science, Guangdong Food and Drug Vocational College, Guangzhou, China)
,
Zeng Zhenzhen
(School of Food Science, Guangdong Food and Drug Vocational College, Guangzhou, China)
,
Lu Shuidi
(School of Food Science, Guangdong Food and Drug Vocational College, Guangzhou, China)
,
Liu Yuehan
(School of Food Science, Guangdong Food and Drug Vocational College, Guangzhou, China)
資料名:
Frontiers in Nutrition (Web)
(Frontiers in Nutrition (Web))
巻:
9
ページ:
874650
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)