文献
J-GLOBAL ID:202202278568357404
整理番号:22A1092160
動物および穀類ベースの蛋白質加水分解物に由来するMaillard反応生成物の分子特性と揮発性化合物の比較【JST・京大機械翻訳】
Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates
著者 (5件):
Chiang Jie Hong
(Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 117599, Singapore)
,
Yeo Michelle Ting Yun
(Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 117599, Singapore)
,
Ong Dayna Shu Min
(Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 117599, Singapore)
,
Henry Christiani Jeyakumar
(Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 117599, Singapore)
,
Henry Christiani Jeyakumar
(Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, 117593, Singapore)
資料名:
Food Chemistry
(Food Chemistry)
巻:
383
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)