Cryoprotective Activity of Shortened Locust Bean Gum Prepared by Using Food Yeast Candia utilis

Autor:	Tatsuya Uraji, Satoshi Makishima, Masaaki Sakamoto, Yusuke Tokuno, Hidehisa Kawahara, Masayuki Suzuki, Hitoshi Obata
Rok vydání:	2008
Předmět:	chemistry.chemical_compound chemistry Locust bean gum Food science Industrial and Manufacturing Engineering Yeast Food Science
Zdroj:	Japan Journal of Food Engineering. 9:289-295
ISSN:	1884-5924 1345-7942
DOI:	10.11301/jsfe2000.9.289
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b7f94328cab3a707f59ed164b2e32b98 https://doi.org/10.11301/jsfe2000.9.289 Zobrazit plný text záznamu