文献
J-GLOBAL ID:201602249577848230
整理番号:16A1133626
有機米飲料中の乳酸菌の減弱に用いる物理的アプローチ
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage
著者 (5件):
Bevilacqua Antonio
(Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122, Foggia, Italy)
,
Casanova Francesco Pio
(Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122, Foggia, Italy)
,
Petruzzi Leonardo
(Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122, Foggia, Italy)
,
Sinigaglia Milena
(Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122, Foggia, Italy)
,
Corbo Maria Rosaria
(Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122, Foggia, Italy)
資料名:
Food Microbiology
(Food Microbiology)
巻:
53
号:
PB
ページ:
1-8
発行年:
2016年02月
JST資料番号:
A0012B
ISSN:
0740-0020
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)