文献
J-GLOBAL ID:201702213782983428
整理番号:17A0471975
黒豚の豚肉液中の揮発性フレーバ成分【Powered by NICT】
Volatile flavor constituents in the pork broth of black-pig
著者 (8件):
Zhao Jian
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China)
,
Wang Meng
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China)
,
Xie Jianchun
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China)
,
Zhao Mengyao
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China)
,
Hou Li
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China)
,
Liang Jingjing
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China)
,
Wang Shi
(Institute of Quality Standard and Testing Technology for Agro-products of CAAS, Beijing 100081, China)
,
Cheng Jie
(Institute of Quality Standard and Testing Technology for Agro-products of CAAS, Beijing 100081, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
226
ページ:
51-60
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)