文献
J-GLOBAL ID:202102228572868258
整理番号:21A0454956
Dendrobium officinaleからの水およびアルカリ可溶性多糖類の分子構造特性と乳酸発酵挙動【JST・京大機械翻訳】
Molecular structure features and lactic acid fermentation behaviors of water- and alkali-soluble polysaccharides from Dendrobium officinale
著者 (5件):
Xing Li
(College of Food Science and Light Industry Engineering, Nanjing Tech University, Nanjing, Jiangsu, China)
,
Miao Yelian
(College of Food Science and Light Industry Engineering, Nanjing Tech University, Nanjing, Jiangsu, China)
,
Li Na
(College of Food Science and Light Industry Engineering, Nanjing Tech University, Nanjing, Jiangsu, China)
,
Jiang Ling
(College of Food Science and Light Industry Engineering, Nanjing Tech University, Nanjing, Jiangsu, China)
,
Chen Jie Yu
(Faculty of Bioresource Science, Akita Prefectural University, Akita, Japan)
資料名:
Journal of Food Science & Technology
(Journal of Food Science & Technology)
巻:
58
号:
2
ページ:
532-540
発行年:
2021年
JST資料番号:
E0090C
ISSN:
0022-1155
CODEN:
JFSTAB
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)