文献
J-GLOBAL ID:201702244734269150
整理番号:17A0934840
ゴーダチーズにおけるフレーバ開発の新しい硫黄生産補助Lactobacillus nodensisの寄与【Powered by NICT】
Contribution of the novel sulfur-producing adjunct Lactobacillus nodensis to flavor development in Gouda cheese
著者 (16件):
O’Brien Elaine
(Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland)
,
O’Brien Elaine
(CSK Food Enrichment, Ede 6718 ZC, the Netherlands)
,
Mills Susan
(CSK Food Enrichment, Ede 6718 ZC, the Netherlands)
,
Mills Susan
(APC Microbiome Institute, Cork, Ireland)
,
Dobson Alleson
(Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland)
,
Dobson Alleson
(CSK Food Enrichment, Ede 6718 ZC, the Netherlands)
,
Serrano L. Mariela
(CSK Food Enrichment, Ede 6718 ZC, the Netherlands)
,
Hannon John
(Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland)
,
Ryan Siobhan P.
(Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland)
,
Kilcawley Kieran N.
(Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland)
,
Brandsma Johannes B.
(CSK Food Enrichment, Ede 6718 ZC, the Netherlands)
,
Meijer Wilco C.
(CSK Food Enrichment, Ede 6718 ZC, the Netherlands)
,
Hill Colin
(APC Microbiome Institute, Cork, Ireland)
,
Hill Colin
(School of Microbiology, Cork, Ireland)
,
Ross R. Paul
(APC Microbiome Institute, Cork, Ireland)
,
Ross R. Paul
(College of Science, Engineering and Food Science, University College Cork, Cork, Ireland)
資料名:
Journal of Dairy Science
(Journal of Dairy Science)
巻:
100
号:
6
ページ:
4322-4334
発行年:
2017年
JST資料番号:
C0282A
ISSN:
0022-0302
CODEN:
JDSCAE
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)