文献
J-GLOBAL ID:202202282154939554
整理番号:22A0434589
サブユニットレベルでのダイズ蛋白質のグルコノ-デルタラクトン誘導ゲル化の機構への洞察【JST・京大機械翻訳】
Insights into the mechanism on Glucono-delta-lactone induced gelation of soybean protein at subunit level
著者 (6件):
Ju Qian
(College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China)
,
Wu Chang
(College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China)
,
Yuan Yanqiu
(College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China)
,
Hu Yayun
(College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China)
,
Zhou Shuyi
(College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China)
,
Luan Guangzhong
(College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
125
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)