文献
J-GLOBAL ID:201702213732623035
整理番号:17A0366936
バージンオリーブ油中のエチルエステルと発酵官能的欠陥【Powered by NICT】
Ethyl esters versus fermentative organoleptic defects in virgin olive oil
著者 (6件):
Di Serio Maria Gabriella
(Council for Agricultural Research and Economics, Olive Growing and Oil Industry Research Centre (CREA-OLI), Viale Petruzzi 75, 65013 Citta Sant’Angelo, PE, Italy)
,
Giansante Lucia
(Council for Agricultural Research and Economics, Olive Growing and Oil Industry Research Centre (CREA-OLI), Viale Petruzzi 75, 65013 Citta Sant’Angelo, PE, Italy)
,
Di Loreto Giuseppina
(Council for Agricultural Research and Economics, Olive Growing and Oil Industry Research Centre (CREA-OLI), Viale Petruzzi 75, 65013 Citta Sant’Angelo, PE, Italy)
,
Faberi Angelo
(Department of Central Inspectorate for the Quality Control of the Food Products and Fraud Repression (ICQRF), Central Laboratory of Rome, Via del Fornetto 85, 00149 Rome, Italy)
,
Ricchetti Lorenzo
(Department of Central Inspectorate for the Quality Control of the Food Products and Fraud Repression (ICQRF), Central Laboratory of Rome, Via del Fornetto 85, 00149 Rome, Italy)
,
Di Giacinto Luciana
(Council for Agricultural Research and Economics, Olive Growing and Oil Industry Research Centre (CREA-OLI), Viale Petruzzi 75, 65013 Citta Sant’Angelo, PE, Italy)
資料名:
Food Chemistry
(Food Chemistry)
巻:
219
ページ:
33-39
発行年:
2017年
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)