文献
J-GLOBAL ID:201702231408313142
整理番号:17A1428645
非発酵および発酵豆中のカカオ(Theobroma cacao)の成因別ポリフェノールフィンガープリント法【Powered by NICT】
Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans
著者 (6件):
D’Souza Roy N.
(Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany)
,
Grimbs Sergio
(Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany)
,
Behrends Britta
(Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany)
,
Bernaert Herwig
(Barry Callebaut AG, Westpark, Pfingstweidstrasse 60, Zurich 8005, Switzerland)
,
Ullrich Matthias S.
(Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany)
,
Kuhnert Nikolai
(Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany)
資料名:
Food Research International
(Food Research International)
巻:
99
号:
P1
ページ:
550-559
発行年:
2017年
JST資料番号:
D0633A
ISSN:
0963-9969
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)