文献
J-GLOBAL ID:201702255679705245
整理番号:17A0883629
ワインアルコール発酵中のhistaminol生産に及ぼす異なる市販の活性乾燥酵母の影響【Powered by NICT】
Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation
著者 (6件):
Bordiga Matteo
(Dipartimento di Scienze del Farmaco, Universita degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, Novara 28100, Italy)
,
Guzzon Raffaele
(Technology Transfer Centre, Edmund Mach Foundation, Via Edmund Mach 1, San Michele all’Adige TN 38010, Italy)
,
Larcher Roberto
(Technology Transfer Centre, Edmund Mach Foundation, Via Edmund Mach 1, San Michele all’Adige TN 38010, Italy)
,
Travaglia Fabiano
(Dipartimento di Scienze del Farmaco, Universita degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, Novara 28100, Italy)
,
Arlorio Marco
(Dipartimento di Scienze del Farmaco, Universita degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, Novara 28100, Italy)
,
Coiesson Jean Daniel
(Dipartimento di Scienze del Farmaco, Universita degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, Novara 28100, Italy)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
52
号:
6
ページ:
1333-1340
発行年:
2017年
JST資料番号:
B0863A
ISSN:
0950-5423
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)