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1 Ergebnisse
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Protease Activity and Gel-forming Ability of Ginger Rhizome..:
Yamada, Norihiro
;
Kokean, Yasushi
;
Umetani, Kaori
...
Journal of Food Research. 9 (2020) 2 - p. 30 , 2020
Link:
https://doi.org/10.5539/jfr.v9n2p30
RT Journal T1
Protease Activity and Gel-forming Ability of Ginger Rhizome Juice
UL https://suche.suub.uni-bremen.de/peid=cr-10.5539_jfr.v9n2p30&Exemplar=1&LAN=DE A1 Yamada, Norihiro A1 Kokean, Yasushi A1 Umetani, Kaori A1 Shimizu, Jun A1 Kurita, Osamu A1 Tsumura, Kazunobu PB Canadian Center of Science and Education YR 2020 SN 1927-0895 SN 1927-0887 JF Journal of Food Research VO 9 IS 2 SP 30 LK http://dx.doi.org/https://doi.org/10.5539/jfr.v9n2p30 DO https://doi.org/10.5539/jfr.v9n2p30 SF ELIB - SuUB Bremen
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