文献
J-GLOBAL ID:201702227966712894
整理番号:17A0700192
Cheninブランワインのフェノール類と揮発性組成に及ぼす種々の浸漬技術の影響【Powered by NICT】
Impact of various maceration techniques on the phenolic and volatile composition of Chenin Blanc wines
著者 (7件):
Wang Jun
(College of Food Science and Engineering, Shanxi Agricultural University, Taigu, 030801, China. wj8154533@126.com)
,
Huo Sufang
(College of Food Science and Engineering, Shanxi Agricultural University, Taigu, 030801, China)
,
Huo Sufang
(College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China)
,
Zhang Yuxiu
(College of Food Science and Engineering, Shanxi Agricultural University, Taigu, 030801, China)
,
Zhang Yuxiu
(College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China)
,
Liu Yaping
(College of Food Science and Engineering, Shanxi Agricultural University, Taigu, 030801, China)
,
Fan Weixin
(Center of Experiment and Teaching, Shanxi Agricultural University, Taigu, 030801, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
51
号:
11
ページ:
2360-2366
発行年:
2016年
JST資料番号:
B0863A
ISSN:
0950-5423
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)