Art
J-GLOBAL ID：200902000078852528
Reference number：90A0111341
Application of osmotic technique in plum wine fermentation: Effect on physico-chemical and sensory qualities.
プラムワイン醗酵における浸透技術の応用 物理化学的及び官能的特性に対する影響
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Author (3)：
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Material：
Volume：
26
Issue：
3
Page：
126-128
Publication year：
May. 1989
JST Material Number：
E0090C
ISSN：
0022-1155
CODEN：
JFSTAB
Document type：
Article
Article type：
原著論文
Country of issue：
Germany, Federal Republic of (DEU)
Language：
ENGLISH (EN)
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JST classification (2)：
JST classification
Category name(code) classified by JST.
General
, Fruits and processed fruit products
Terms in the title (6)：
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