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J-GLOBAL ID：201602276018085374   整理番号：13A1713039

Optimization of Extraction Conditions for Improving Solubility of Peanut Proteins by Response Surface Methodology

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著者 (6件)：
Zhou Tingting

Zhou Tingting について

(Coll. of Food Sci. and Nutritional Engineering, National Engineering Res. Center for Fruits and Vegetables ...)

Coll. of Food Sci. and Nutritional Engineering, National Engineering Res. Center for Fruits and Vegetables ... について

, 
Zheng Yang

Zheng Yang について

(School of Food and Chemical Engineering, Beijing Technol. and Business Univ., Beijing)

School of Food and Chemical Engineering, Beijing Technol. and Business Univ., Beijing について

, 
Lu Qian

Lu Qian について

(Coll. of Food Sci. and Nutritional Engineering, National Engineering Res. Center for Fruits and Vegetables ...)

Coll. of Food Sci. and Nutritional Engineering, National Engineering Res. Center for Fruits and Vegetables ... について

, 
Zhang Yuyu

Zhang Yuyu について

(Coll. of Food Sci. and Nutritional Engineering, National Engineering Res. Center for Fruits and Vegetables ...)

Coll. of Food Sci. and Nutritional Engineering, National Engineering Res. Center for Fruits and Vegetables ... について

, 
Song Yi

Song Yi について

(Coll. of Food Sci. and Nutritional Engineering, National Engineering Res. Center for Fruits and Vegetables ...)

Coll. of Food Sci. and Nutritional Engineering, National Engineering Res. Center for Fruits and Vegetables ... について

, 
Li Quanhong

Li Quanhong について

(Coll. of Food Sci. and Nutritional Engineering, National Engineering Res. Center for Fruits and Vegetables ...)

Coll. of Food Sci. and Nutritional Engineering, National Engineering Res. Center for Fruits and Vegetables ... について


資料名：
Shipin Kexue  (Shipin Kexue)

Shipin Kexue について


巻： 33  号： 22  ページ： 22-26  発行年： 2012年 
JST資料番号： C2151A  ISSN： 1002-6630  資料種別： 逐次刊行物 (A)
発行国： 中国 (CHN)  言語： 中国語 (ZH)

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