文献
J-GLOBAL ID:202202288404236691
整理番号:22A0791237
リグニン微粒子を有するホエー蛋白質分離物活性生体高分子を用いた挽肉中の脂質酸化の制御【JST・京大機械翻訳】
Control of lipid oxidation in ground meat by using whey protein isolate active biopolymers with lignin microparticles
著者 (7件):
Gomide Raissa Alvarenga Carvalho
(Food Science Department, Federal University of Lavras, Lavras, Brazil)
,
de Oliveira Ana Carolina Salgado
(Food Science Department, Federal University of Lavras, Lavras, Brazil)
,
Rodrigues Lorena Mendes
(Food Science Department, Federal University of Lavras, Lavras, Brazil)
,
Luvizaro Lucas Baldo
(Food Science Department, Federal University of Lavras, Lavras, Brazil)
,
Ramos Eduardo Mendes
(Food Science Department, Federal University of Lavras, Lavras, Brazil)
,
de Oliveira Cassiano Rodrigues
(Institute of Exact and Technological Sciences, Federal University of Vicosa, Rio Paranaiba, Brazil)
,
Borges Soraia Vilela
(Food Science Department, Federal University of Lavras, Lavras, Brazil)
資料名:
Packaging Technology and Science
(Packaging Technology and Science)
巻:
35
号:
3
ページ:
251-258
発行年:
2022年
JST資料番号:
T0673A
ISSN:
0894-3214
CODEN:
PTSCEQ
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)