Art
J-GLOBAL ID：201902287096415946   Reference number：19A0721257

いちご果実由来乳酸菌Lactobacillus plantarum AMAOUを用いた食品素材の開発と機能性評価

Author (3)：
MIYAZAKI YOSHIYUKI

About MIYAZAKI YOSHIYUKI

(九大 農学研究院)

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, 
NAKAMIZO KOJI

About NAKAMIZO KOJI

(ヴェントゥーノ)

About ヴェントゥーノ

, 
SHIBASAKI TETSUYA

About SHIBASAKI TETSUYA

(アミー製薬)

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Material：
食品と開発  (Food Processing and Ingredients)

About 食品と開発


Volume： 54  Issue： 4  Page： 73-75  Publication year： Apr. 01, 2019 
JST Material Number： Z0786A  ISSN： 0911-3932  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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Keywords indexed to the article.
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material

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,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
*Lactobacillus

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,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Microorganism biochemistry 
(EG03020N)

About Microorganism biochemistry

,  Food chemistry,nutritional value 
(FJ01020J)

About Food chemistry,nutritional value

Terms in the title (7)：
Terms in the title
Keywords automatically extracted from the title.
いちご

About いちご

, 
果実

About 果実

, 
乳酸菌

About 乳酸菌

, 
Lactobacillus

About Lactobacillus

, 
食品素材

About 食品素材

, 
開発

About 開発

, 
機能性評価

About 機能性評価


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