Conjugation with alginate oligosaccharide via the controlled Maillard reaction in a dry state is an effective method for the preparation of salmon myofibrillar protein with excellent anti-inflammatory activity

Conjugation with alginate oligosaccharide via the controlled Maillard reaction in a dry state is an effective method for the preparation of salmon myofibrillar protein with excellent anti-inflammatory activity

Call No. (NDL): Z54-H592
Bibliographic ID of National Diet Library: 027211512

Material type: 記事

Author: Mizuho Nishizawaほか

Publisher: [Tokyo] : [Springer Japan]

Publication date: 2016-03

Material Format: Paper

Journal name: Fisheries science / Japanese Society of Fisheries Science 82(2):2016.3

Publication Page: p.357-367

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Paper

Material Type: 記事
Title: Conjugation with alginate oligosaccharide via the controlled Maillard reaction in a dry state is an effective method for the preparation of salmon myofibrillar protein with excellent anti-inflammatory activity
Author/Editor: Mizuho Nishizawa
Musashi Saigusa
Hiroki Saeki
Author Heading: Mizuho Nishizawa
Musashi Saigusa
Hiroki Saeki
Periodical title: Fisheries science / Japanese Society of Fisheries Science
No. or year of volume/issue: 82(2):2016.3
Volume: 82
Issue: 2
Pages: 357-367
Publication date of volume/issue (W3CDTF): 2016-03
ISSN (Periodical Title): 0919-9268
ISSN-L (Periodical Title): 0919-9268
Publication (Periodical Title): [Tokyo] : [Springer Japan]
Place of Publication (Country Code): JP
Text Language Code: eng
Subject Heading: Alginate oligosaccharide
Anti-inflammation
Maillard reaction
Muscle protein
Salmon
NDLC: ZR26
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z54-H592
Data Provider (Database): 国立国会図書館 : 国立国会図書館雑誌記事索引
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 027211512
http://id.ndl.go.jp/bib/027211512
Bibliographic Record Category (NDL): 632