文献
J-GLOBAL ID:201502211233340511
整理番号:15A0997111
非従来型酵母の利用はRibolla Giallaのワイン芳香性プロファイルを向上させる
Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla
著者 (14件):
DASHKO Sofia
(Univ. of Nova Gorica, Glavni Trg 8, SI 5271, Vipava, SVN)
,
DASHKO Sofia
(Lund Univ., Solvegatan 35, SE 223 62, Lund, SWE)
,
ZHOU Nerve
(Lund Univ., Solvegatan 35, SE 223 62, Lund, SWE)
,
TINTA Tinkara
(National Inst. of Biology, Marine Biology Station, Piran, SVN)
,
SIVILOTTI Paolo
(Univ. of Nova Gorica, Glavni Trg 8, SI 5271, Vipava, SVN)
,
LEMUT Melita Sternad
(Univ. of Nova Gorica, Glavni Trg 8, SI 5271, Vipava, SVN)
,
TROST Kajetan
(Univ. of Nova Gorica, Glavni Trg 8, SI 5271, Vipava, SVN)
,
TROST Kajetan
(Fondazione Edmund Mach, 1 Via Mach, 38010, San Michele All’adige, TN, ITA)
,
GAMERO Amparo
(NIZO Food Res. BV, P.O. Box 20, 6710 BA, Ede, NLD)
,
BOEKHOUT Teun
(CBS-KNAW Fungal Biodiversity Centre, Box 85167, 3508 AD, Utrecht, NLD)
,
BUTINAR Lorena
(Univ. of Nova Gorica, Glavni Trg 8, SI 5271, Vipava, SVN)
,
VRHOVSEK Urska
(Fondazione Edmund Mach, 1 Via Mach, 38010, San Michele All’adige, TN, ITA)
,
PISKUR Jure
(Univ. of Nova Gorica, Glavni Trg 8, SI 5271, Vipava, SVN)
,
PISKUR Jure
(Lund Univ., Solvegatan 35, SE 223 62, Lund, SWE)
資料名:
Journal of Industrial Microbiology & Biotechnology
(Journal of Industrial Microbiology & Biotechnology)
巻:
42
号:
7
ページ:
997-1010
発行年:
2015年07月
JST資料番号:
E0005C
ISSN:
1367-5435
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)