文献
J-GLOBAL ID:201702233964470580
整理番号:17A1972046
verjuiceの化学的及び官能的分析:未熟ブドウ果実から得られた酸性食品成分【Powered by NICT】
Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries
著者 (10件):
Dupas de Matos Amanda
(Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Universita, 16, 35020 Legnaro, Padova, Italy)
,
Dupas de Matos Amanda
(Centre for Research in Viticulture and Enology (CIRVE), Viale XXVIII Aprile, 14, 31015 Conegliano, Treviso, Italy)
,
Curioni Andrea
(Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Universita, 16, 35020 Legnaro, Padova, Italy)
,
Curioni Andrea
(Centre for Research in Viticulture and Enology (CIRVE), Viale XXVIII Aprile, 14, 31015 Conegliano, Treviso, Italy)
,
Bakalinsky Alan T.
(Department of Food Science and Technology, Oregon State University, Wiegand Hall, Corvallis, 97331-6602 OR, United States)
,
Marangon Matteo
(Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Universita, 16, 35020 Legnaro, Padova, Italy)
,
Marangon Matteo
(Centre for Research in Viticulture and Enology (CIRVE), Viale XXVIII Aprile, 14, 31015 Conegliano, Treviso, Italy)
,
Pasini Gabriella
(Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Universita, 16, 35020 Legnaro, Padova, Italy)
,
Vincenzi Simone
(Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Universita, 16, 35020 Legnaro, Padova, Italy)
,
Vincenzi Simone
(Centre for Research in Viticulture and Enology (CIRVE), Viale XXVIII Aprile, 14, 31015 Conegliano, Treviso, Italy)
資料名:
Innovative Food Science and Emerging Technologies
(Innovative Food Science and Emerging Technologies)
巻:
44
ページ:
9-14
発行年:
2017年
JST資料番号:
W3212A
ISSN:
1466-8564
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)