文献
J-GLOBAL ID:202202275399266719
整理番号:22A0733365
食品鮮度をモニタリングするためのアントシアニンを取込んだキチンホイスカとアルギン酸ナトリウム/ゼラチンに基づく2つの比色膜【JST・京大機械翻訳】
Two colorimetric films based on chitin whiskers and sodium alginate/gelatin incorporated with anthocyanins for monitoring food freshness
著者 (7件):
Zheng Yuewei
(School of Printing and Packaging Engineering, Wuhan University, Wuhan, 430072, PR China)
,
Li Xiaomin
(School of Printing and Packaging Engineering, Wuhan University, Wuhan, 430072, PR China)
,
Li Xiaomin
(Hubei Dan Ya Xiang Biotechnology Co., Ltd., Wuhan, 430030, PR China)
,
Huang Yao
(School of Environmental Studies, China University of Geosciences, Wuhan, 430074, PR China)
,
Li Houbin
(School of Printing and Packaging Engineering, Wuhan University, Wuhan, 430072, PR China)
,
Chen Lingyun
(Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada, T6G 2P5)
,
Liu Xinghai
(School of Printing and Packaging Engineering, Wuhan University, Wuhan, 430072, PR China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
127
ページ:
Null
発行年:
2022年
JST資料番号:
E0877B
ISSN:
0268-005X
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)