High hydrostatic pressure effect in extraction of 5-methyltetrahydrofolate (5-MTHF) from egg yolk and granule fractions

著录项

• 来源
  《Innovative Food Science & Emerging Technologies》 |2017年第2017期|共10页
• 作者

  Nassim Naderi; Yves Pouliot; James D. House; Alain Doyen;

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• 作者单位

  Institute of Nutrition and Functional Foods (INAF) Department of Food Science Universit茅 Laval;

  Institute of Nutrition and Functional Foods (INAF) Department of Food Science Universit茅 Laval;

  Institute of Nutrition and Functional Foods (INAF) Department of Food Science Universit茅 Laval;

  Institute of Nutrition and Functional Foods (INAF) Department of Food Science Universit茅 Laval;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  Egg yolk; High hydrostatic pressure; Granule; Extraction; Bioactive molecule;

  机译：蛋黄;高静水压力;颗粒;提取;生物活性分子;