文献
J-GLOBAL ID:201702229134882130
整理番号:17A0446591
合理的な栄養摂食戦略によるりんご酒酢の発酵品質の改善【Powered by NICT】
Improving fermented quality of cider vinegar via rational nutrient feeding strategy
著者 (4件):
Qi Zhengliang
(MOE Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, PR China)
,
Dong Die
(School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, Shandong, PR China)
,
Yang Hailin
(The Key Laboratory of Industrial Biotechnology of Ministry of Education, College of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, PR China)
,
Xia Xiaole
(The Key Laboratory of Industrial Biotechnology of Ministry of Education, College of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, PR China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
224
ページ:
312-319
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)