文献
J-GLOBAL ID:201502284415921524
整理番号:15A0513723
中国銀杏酒の揮発性フレーバー化合物,全多価フェノール含量および酸化防止活性
Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine
著者 (6件):
WANG Xu
(School of Perfume and Aroma Technol., Shanghai Inst. of Technol., No. 100 Hai Quan Road, Shanghai 201418, CHN)
,
XIE Kelin
(School of Perfume and Aroma Technol., Shanghai Inst. of Technol., No. 100 Hai Quan Road, Shanghai 201418, CHN)
,
ZHUANG Haining
(Inst. of Edible Fungi, Shanghai Acad. of Agricultural Sciences, National Engineering Res. Center of Edible Fungi ...)
,
YE Ran
(Dep. of Biosystems Engineering and Soil Sci., Univ. of Tennessee, 2506 E.J. Chapman Drive, Knoxville, TN 37996-4531, USA)
,
FANG Zhongxiang
(School of Public Health, Curtin Univ., GPO Box U1987, WA 6845 Perth, AUS)
,
FENG Tao
(School of Perfume and Aroma Technol., Shanghai Inst. of Technol., No. 100 Hai Quan Road, Shanghai 201418, CHN)
資料名:
Food Chemistry
(Food Chemistry)
巻:
182
ページ:
41-46
発行年:
2015年09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)