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Effect of Glucose-6-phosphate Ratio on Functional Properties of Fish Water Soluble Proteins Modified by the Maillard Reaction
https://oacis.repo.nii.ac.jp/records/118
https://oacis.repo.nii.ac.jp/records/118c759ae0b-fe32-42c7-989e-d03809d6b58b
名前 / ファイル | ライセンス | アクション |
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AA0070835X-86-2-25.pdf (1.1 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper (1) | |||||
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公開日 | 2008-03-27 | |||||
タイトル | ||||||
タイトル | Effect of Glucose-6-phosphate Ratio on Functional Properties of Fish Water Soluble Proteins Modified by the Maillard Reaction | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題 | メイラード反応, 水溶性タンパク質, G6P, 機能性 blue marlin, fish water soluble proteins, glucose-6-phosphate, Maillard reaction, functional properties |
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資源タイプ | ||||||
資源タイプ | departmental bulletin paper | |||||
タイトル(ヨミ) | ||||||
その他のタイトル | メイラード ハンノウ ニ ヨリ シュウショク シタ ギョニク スイヨウセイ タンパクシツ ノ キノウセイ ニ オヨボス グルコース 6 リンサン ヒリツ ノ エイキョウ | |||||
その他(別言語等)のタイトル | ||||||
その他のタイトル | メイラード反応により修飾した魚肉水溶性タンパク質の機能性に及ぼすグルコース-6-リン酸比率の影響 | |||||
著者 |
Mita, Wahyuni
× Mita, Wahyuni× 石崎, 松一郎× 田中, 宗彦 |
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内容記述 | ||||||
内容記述 | 東京水産大学食品加工学研究室 | |||||
内容記述 | ||||||
内容記述 | 東京水産大学食品加工学研究室 | |||||
内容記述 | ||||||
内容記述 | 東京水産大学食品加工学研究室 | |||||
書誌情報 |
東京水産大学研究報告 巻 86, 号 2, p. 25-39, 発行日 1999-12-27 |
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出版者 | ||||||
出版者 | 東京水産大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0040-9014 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA0070856X |