文献
J-GLOBAL ID:202202287755003627
整理番号:22A0927947
β-グルコシダーゼ産生乳酸菌株により発酵したキウイフルーツを混入した小麦生地パンの抗酸化,フレーバープロファイルおよび品質【JST・京大機械翻訳】
Antioxidant, flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented by β-glucosidase producing lactic acid bacteria strains
著者 (15件):
Liang Liting
(State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi, 214122, China)
,
Omedi Jacob Ojobi
(State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi, 214122, China)
,
Huang Weining
(State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi, 214122, China)
,
Huang Weining
(Fujian Zunjin Health Science and Technology Co., Ltd., and IBF International Inc., Quanzhou, Fujian, 362200, China)
,
Zheng Jianxian
(College of Food and Bioengineering, South China University of Technology, And Guangzhou Institute of Food Industry, Guangzhou, 510000, China)
,
Zheng Jianxian
(Fujian Zunjin Health Science and Technology Co., Ltd., and IBF International Inc., Quanzhou, Fujian, 362200, China)
,
Zeng Yongqing
(College of Food and Bioengineering, South China University of Technology, And Guangzhou Institute of Food Industry, Guangzhou, 510000, China)
,
Huang Jing
(State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi, 214122, China)
,
Zhang Binle
(State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi, 214122, China)
,
Zhang Binle
(Fujian Zunjin Health Science and Technology Co., Ltd., and IBF International Inc., Quanzhou, Fujian, 362200, China)
,
Zhou Liyuan
(Fujian Zunjin Health Science and Technology Co., Ltd., and IBF International Inc., Quanzhou, Fujian, 362200, China)
,
Li Ning
(Fujian Zunjin Health Science and Technology Co., Ltd., and IBF International Inc., Quanzhou, Fujian, 362200, China)
,
Gao Tiecheng
(Fujian Zunjin Health Science and Technology Co., Ltd., and IBF International Inc., Quanzhou, Fujian, 362200, China)
,
Guo Ruijun
(College of Food and Bioengineering, South China University of Technology, And Guangzhou Institute of Food Industry, Guangzhou, 510000, China)
,
Guo Ruijun
(Shenzhen Jinguyuan Industry Development Co., Ltd., and IBF International Inc., Shenzhen branch 518000, Guangdong, China)
資料名:
Food Bioscience
(Food Bioscience)
巻:
46
ページ:
Null
発行年:
2022年
JST資料番号:
W2935A
ISSN:
2212-4292
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)