文献
J-GLOBAL ID:201702231455650538
整理番号:17A0079160
即席 カロチノイドのフレーバー成分に対する殺菌方式の影響【JST・京大機械翻訳】
Effect of sterilization methods on volatile flavor compounds of instant carrot slices
著者 (4件):
Mi Ruifang
(College of Food Science & Nutritional Engineering, China Agricultural University, National Engineering & Technology Research Centre for Fruits & Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture)
,
Liu Junmei
(College of Food Science & Nutritional Engineering, China Agricultural University, National Engineering & Technology Research Centre for Fruits & Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture)
,
Hu Xiaosong
(College of Food Science & Nutritional Engineering, China Agricultural University, National Engineering & Technology Research Centre for Fruits & Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture)
,
Wu Jihong
(College of Food Science & Nutritional Engineering, China Agricultural University, National Engineering & Technology Research Centre for Fruits & Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture)
資料名:
Nongye Gongcheng Xuebao
(Nongye Gongcheng Xuebao)
巻:
32
号:
9
ページ:
264-270
発行年:
2016年
JST資料番号:
C2454A
ISSN:
1002-6819
CODEN:
NGOXEO
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
中国 (CHN)
言語:
中国語 (ZH)