文献
J-GLOBAL ID:201702248225360519
整理番号:17A0792904
強いフレーバ中国蒸留酒の醸造工程と微生物多様性:レビュー【Powered by NICT】
The brewing process and microbial diversity of strong flavour Chinese spirits: a review
著者 (16件):
Xu Youqiang
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China)
,
Xu Youqiang
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China)
,
Sun Baoguo
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China)
,
Sun Baoguo
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China)
,
Fan Guangsen
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China)
,
Fan Guangsen
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China)
,
Teng Chao
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China)
,
Teng Chao
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China)
,
Xiong Ke
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China)
,
Xiong Ke
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China)
,
Zhu Yunping
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China)
,
Zhu Yunping
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China)
,
Li Jinlong
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China)
,
Li Jinlong
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China)
,
Li Xiuting
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China)
,
Li Xiuting
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China)
資料名:
Journal of the Institute of Brewing
(Journal of the Institute of Brewing)
巻:
123
号:
1
ページ:
5-12
発行年:
2017年
JST資料番号:
C0302A
ISSN:
0046-9750
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)