文献
J-GLOBAL ID:202202285618919677
整理番号:22A0490289
優れたマーガリンベースストックを生産するための牛脂/ココナッツ油混合物の酵素的エステル交換【JST・京大機械翻訳】
Enzymatic interesterification of beef tallow/coconut oil blends to produce a superior margarine base stock
著者 (22件):
Cui Huaitian
(College of Food Science and Technology, Bohai University, Jinzhou, 121013, China)
,
Li Jun
(College of Food Science and Technology, Bohai University, Jinzhou, 121013, China)
,
Li Jun
(Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, 121013, China)
,
Li Jun
(National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013, China)
,
Xu Xinyue
(College of Food Science and Technology, Bohai University, Jinzhou, 121013, China)
,
Li Jiayi
(College of Food Science and Technology, Bohai University, Jinzhou, 121013, China)
,
Lu Miaomiao
(College of Food Science and Technology, Bohai University, Jinzhou, 121013, China)
,
Song Hong
(College of Food Science and Technology, Bohai University, Jinzhou, 121013, China)
,
Song Hong
(Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, 121013, China)
,
Song Hong
(National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013, China)
,
Wang Shengnan
(College of Food Science and Technology, Bohai University, Jinzhou, 121013, China)
,
Wang Shengnan
(Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, 121013, China)
,
Wang Shengnan
(National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013, China)
,
Yang Lina
(College of Food Science and Technology, Bohai University, Jinzhou, 121013, China)
,
Yang Lina
(Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, 121013, China)
,
Yang Lina
(National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013, China)
,
Zhu Danshi
(College of Food Science and Technology, Bohai University, Jinzhou, 121013, China)
,
Zhu Danshi
(Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, 121013, China)
,
Zhu Danshi
(National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013, China)
,
Liu He
(College of Food Science and Technology, Bohai University, Jinzhou, 121013, China)
,
Liu He
(Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, 121013, China)
,
Liu He
(National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
57
号:
2
ページ:
908-919
発行年:
2022年
JST資料番号:
B0863A
ISSN:
0950-5423
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)