文献
J-GLOBAL ID:201702244938303324
整理番号:17A0405003
赤ぶどう酒搾りかす調味料のフェノール組成と抗酸化能に及ぼす熱処理の影響【Powered by NICT】
The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings
著者 (5件):
Del Pino-Garcia Raquel
(Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Banuelos, 09001 Burgos, Spain)
,
Gonzalez-SanJose Maria L.
(Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Banuelos, 09001 Burgos, Spain)
,
Rivero-Perez Maria D.
(Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Banuelos, 09001 Burgos, Spain)
,
Garcia-Lomillo Javier
(Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Banuelos, 09001 Burgos, Spain)
,
Muniz Pilar
(Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Banuelos, 09001 Burgos, Spain)
資料名:
Food Chemistry
(Food Chemistry)
巻:
221
ページ:
1723-1732
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)