文献
J-GLOBAL ID:201702254714496306
整理番号:17A0832037
異なる物理化学的特性を有する活性炭による赤ワイン中の4 エチルフェノールと4 エチルグアイアコールの低減:ワイン品質に及ぼす影響【Powered by NICT】
Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality
著者 (6件):
Filipe-Ribeiro Luis
(CQ-VR, Chemistry Research Centre, University of Tras-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal)
,
Filipe-Ribeiro Luis
(CQ-VR, Chemistry Research Centre, University of Tras-os-Montes and Alto Douro, School of Life Sciences and Environment, Biology and Environment Department, Edificio de Enologia, 5000-801 Vila Real, Portugal)
,
Milheiro Juliana
(CQ-VR, Chemistry Research Centre, University of Tras-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal)
,
Matos Carlos C.
(CQ-VR, Chemistry Research Centre, University of Tras-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal)
,
Cosme Fernanda
(CQ-VR, Chemistry Research Centre, University of Tras-os-Montes and Alto Douro, School of Life Sciences and Environment, Biology and Environment Department, Edificio de Enologia, 5000-801 Vila Real, Portugal)
,
Nunes Fernando M.
(CQ-VR, Chemistry Research Centre, University of Tras-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal)
資料名:
Food Chemistry
(Food Chemistry)
巻:
229
ページ:
242-251
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)