文献
J-GLOBAL ID:202002265928180484
整理番号:20A0980993
β-シクロデキストリンと組み合わせた2-ブタノールを用いたサケ(Salmo salar)骨格蛋白質加水分解物の脱苦味:物理化学的特性と抗酸化活性に及ぼす影響【JST・京大機械翻訳】
Debittering of salmon (Salmo salar) frame protein hydrolysate using 2-butanol in combination with β-cyclodextrin: Impact on some physicochemical characteristics and antioxidant activities
著者 (6件):
Singh Avtar
(Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand)
,
Idowu Anthony Temitope
(Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand)
,
Benjakul Soottawat
(Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand)
,
Kishimura Hideki
(Laboratory of Marine Chemical Resource Science Development, Faculty of Fisheries, Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan)
,
Aluko Rotimi E.
(Department of Food and Human Nutritional Sciences, University of Manitoba. Winnipeg, MB R3T 2N2, Canada)
,
Kumagai Yuya
(Laboratory of Marine Chemical Resource Science Development, Faculty of Fisheries, Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan)
資料名:
Food Chemistry
(Food Chemistry)
巻:
321
ページ:
Null
発行年:
2020年
JST資料番号:
H0766A
ISSN:
0308-8146
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)