文献
J-GLOBAL ID:201702245624911886
整理番号:17A0367799
フレーバ化合物生成に及ぼすPDO Ragusanoチーズ生物膜微生物叢の影響【Powered by NICT】
Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation
著者 (7件):
Carpino Stefania
(CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy)
,
Randazzo Cinzia L.
(Department of Agricultural, Food and Environment, University of Catania, via Santa Sofia 98, 95124 Catania, Italy)
,
Pino Alessandra
(Department of Agricultural, Food and Environment, University of Catania, via Santa Sofia 98, 95124 Catania, Italy)
,
Russo Nunziatina
(CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy)
,
Rapisarda Teresa
(CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy)
,
Belvedere Gianni
(CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy)
,
Caggia Cinzia
(Department of Agricultural, Food and Environment, University of Catania, via Santa Sofia 98, 95124 Catania, Italy)
資料名:
Food Microbiology
(Food Microbiology)
巻:
61
ページ:
126-135
発行年:
2017年
JST資料番号:
A0012B
ISSN:
0740-0020
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)