文献
J-GLOBAL ID:202002278290053548
整理番号:20A0571731
機能性食品の生産のための乳酸菌によるタマネギ(Allium cepa L.)果皮の発酵【JST・京大機械翻訳】
Fermentation of onion (Allium cepa L.) peel by lactic acid bacteria for production of functional food
著者 (6件):
Kimoto-Nira Hiromi
(Department of Animal Products, NARO Institute of Livestock and Grassland Science, Tsukuba, Ibaraki, Japan)
,
Ohashi Yoshitake
(Toa Kasei Corporation, Tokyo, Japan)
,
Amamiya Masahiro
(Zensho Holdings Corporation, Tokyo, Japan)
,
Moriya Naoko
(Department of Animal Products, NARO Institute of Livestock and Grassland Science, Tsukuba, Ibaraki, Japan)
,
Ohmori Hideyuki
(Department of Animal Products, NARO Institute of Livestock and Grassland Science, Tsukuba, Ibaraki, Japan)
,
Sekiyama Yasuyo
(Food Research Institute, NARO, Tsukuba, Ibaraki, Japan)
資料名:
Journal of Food Measurement and Characterization
(Journal of Food Measurement and Characterization)
巻:
14
号:
1
ページ:
142-149
発行年:
2020年
JST資料番号:
W4581A
ISSN:
2193-4134
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)