文献
J-GLOBAL ID:202202290110923045
整理番号:22A1117665
β-ラクトグロブリンと2′-フコシルラクトースの間のMaillard反応生成物の抗原性と機能特性の変化【JST・京大機械翻訳】
Changes in antigenicity and functional characteristics of the Maillard reaction products between β-lactoglobulin and 2′-fucosyllactose
著者 (6件):
Tu Yaqi
(Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Guan Lei
(Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Ren Fazheng
(Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Zhang Hao
(Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Zhang Hao
(Department of Nutrition and Health, China Agricultural University, Beijing 100083, China)
,
Zhang Hao
(Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, Jiangsu 225700, China)
資料名:
International Dairy Journal
(International Dairy Journal)
巻:
130
ページ:
Null
発行年:
2022年
JST資料番号:
W0531A
ISSN:
0958-6946
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)