文献
J-GLOBAL ID:201702252324597723
整理番号:17A0970737
自然ドライ発酵ソーセージにおける酸化,生体アミンと微生物多様性に及ぼすバラポリフェノールの影響【Powered by NICT】
Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages
著者 (7件):
Zhang Qiu Qin
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
,
Jiang Mei
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
,
Rui Xin
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
,
Li Wei
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
,
Chen Xiao Hong
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
,
Dong Ming Sheng
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
,
Dong Ming Sheng
(Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, PR China)
資料名:
Food Control
(Food Control)
巻:
78
ページ:
324-330
発行年:
2017年
JST資料番号:
W0246A
ISSN:
0956-7135
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)