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J-GLOBAL ID：202202275257543777 整理番号：22A0945029

偽穀類ペプチドの比較評価:栄養寄与のレビュー【JST・京大機械翻訳】

Comparative evaluation of pseudocereal peptides: A review of their nutritional contribution

著者 (18件)：

Usman Muhammad

(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China)

Usman Muhammad

(School of Food and Health, Beijing Technology and Business University, No. 11, Fucheng Road, Beijing, 100048, China)

Patil Prasanna J.

(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China)

Patil Prasanna J.

(School of Food and Health, Beijing Technology and Business University, No. 11, Fucheng Road, Beijing, 100048, China)

Mehmood Arshad

(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China)

Mehmood Arshad

(School of Food and Health, Beijing Technology and Business University, No. 11, Fucheng Road, Beijing, 100048, China)

Mehmood Arshad

(Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing, 100048, China)

Rehman Abdur

(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, China)

Shah Haroon

(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China)

Shah Haroon

(School of Food and Health, Beijing Technology and Business University, No. 11, Fucheng Road, Beijing, 100048, China)

Haider Junaid

(Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, 300308, China)

Haider Junaid

(University of Chinese Academy of Sciences, Beijing, 100049, China)

Xu Kuang

(School of Food and Health, Beijing Technology and Business University, No. 11, Fucheng Road, Beijing, 100048, China)

Zhang Chengnan

(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China)

Zhang Chengnan

(School of Food and Health, Beijing Technology and Business University, No. 11, Fucheng Road, Beijing, 100048, China)

Li Xiuting

(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China)

Li Xiuting

(School of Food and Health, Beijing Technology and Business University, No. 11, Fucheng Road, Beijing, 100048, China)

Li Xiuting

(Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing, 100048, China)

資料名：

Trends in Food Science & Technology (Trends in Food Science & Technology)

巻： 122 ページ： 287-313 発行年： 2022年
JST資料番号： W0057A ISSN： 0924-2244 資料種別：逐次刊行物 (A)
記事区分：文献レビュー発行国：イギリス (GBR) 言語：英語 (EN)

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