文献
J-GLOBAL ID:201702250247487991
整理番号:17A1021825
加糖ケフィア発酵の微生物学的,生化学的,および機能的側面 レビュー【Powered by NICT】
Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review
著者 (8件):
Fiorda Fernanda Assumpcao
(Food Engineering Department, Federal University of Parana (UFPR), Curitiba, PR, Brazil)
,
de Melo Pereira Gilberto Vinicius
(Bioprocess Engineering and Biotechnology Department, Federal University of Parana (UFPR), Curitiba, PR, Brazil)
,
Thomaz-Soccol Vanete
(Bioprocess Engineering and Biotechnology Department, Federal University of Parana (UFPR), Curitiba, PR, Brazil)
,
Rakshit Sudip Kumar
(Chemical Engineering Department, Lakehead University, Thunder Bay, ON, Canada)
,
Pagnoncelli Maria Giovana Binder
(Bioprocess Engineering and Biotechnology Department, Federal University of Technology - Parana (UTFPR), Dois Vizinhos, PR, Brazil)
,
Vandenberghe Luciana Porto de Souza
(Bioprocess Engineering and Biotechnology Department, Federal University of Parana (UFPR), Curitiba, PR, Brazil)
,
Soccol Carlos Ricardo
(Food Engineering Department, Federal University of Parana (UFPR), Curitiba, PR, Brazil)
,
Soccol Carlos Ricardo
(Bioprocess Engineering and Biotechnology Department, Federal University of Parana (UFPR), Curitiba, PR, Brazil)
資料名:
Food Microbiology
(Food Microbiology)
巻:
66
ページ:
86-95
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)