文献
J-GLOBAL ID:201402234138450301
整理番号:14A0163031
サクラ(Prunus avium L.)中の遊離およびグリコシド結合芳香化合物
Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)
著者 (9件):
WEN Ya-qin
(Center for Viticulture & Enology, Coll. of Food Sci. and Nutritional Engineering, China Agricultural Univ., Beijing ...)
,
HE Fei
(Center for Viticulture & Enology, Coll. of Food Sci. and Nutritional Engineering, China Agricultural Univ., Beijing ...)
,
ZHU Bao-qing
(Coll. of Biological Sciences and Technol., Beijing Forestry Univ., Beijing 100083, CHN)
,
LAN Yi-bin
(Center for Viticulture & Enology, Coll. of Food Sci. and Nutritional Engineering, China Agricultural Univ., Beijing ...)
,
PAN Qiu-hong
(Center for Viticulture & Enology, Coll. of Food Sci. and Nutritional Engineering, China Agricultural Univ., Beijing ...)
,
LI Chun-you
(Beijing BiYeTianHu Ecological Agriculture Co., Ltd., Beijing 101401, CHN)
,
REEVES Malcolm J.
(Center for Viticulture & Enology, Coll. of Food Sci. and Nutritional Engineering, China Agricultural Univ., Beijing ...)
,
REEVES Malcolm J.
(Inst. of Food, Nutrition and Human Health, Massey Univ., Palmerston North 4442, NZL)
,
WANG Jun
(Center for Viticulture & Enology, Coll. of Food Sci. and Nutritional Engineering, China Agricultural Univ., Beijing ...)
資料名:
Food Chemistry
(Food Chemistry)
巻:
152
ページ:
29-36
発行年:
2014年06月01日
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)