文献
J-GLOBAL ID:201702256967007953
整理番号:17A0699758
フェノール化合物及び瓶での熟成中のボッグビルベリーシロップワインの色属性の進化に及ぼすカシワ・チップの影響【Powered by NICT】
Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle-Aging
著者 (7件):
Liu Shuxun
(Beijing Key Laboratory of Forestry Food Processing and Safety, Dept. of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry Univ, Beijing, 100083, China)
,
Wang Shaoyang
(Beijing Key Laboratory of Forestry Food Processing and Safety, Dept. of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry Univ, Beijing, 100083, China)
,
Yuan Guanshen
(Beijing Key Laboratory of Forestry Food Processing and Safety, Dept. of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry Univ, Beijing, 100083, China)
,
Ouyang Xiaoyu
(Beijing Key Laboratory of Forestry Food Processing and Safety, Dept. of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry Univ, Beijing, 100083, China)
,
Liu Yaran
(Beijing Key Laboratory of Forestry Food Processing and Safety, Dept. of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry Univ, Beijing, 100083, China)
,
Zhu Baoqing
(Beijing Key Laboratory of Forestry Food Processing and Safety, Dept. of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry Univ, Beijing, 100083, China)
,
Zhang Bolin
(Beijing Key Laboratory of Forestry Food Processing and Safety, Dept. of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry Univ, Beijing, 100083, China)
資料名:
Journal of Food Science
(Journal of Food Science)
巻:
81
号:
11
ページ:
C2697-C2707
発行年:
2016年
JST資料番号:
C0005A
ISSN:
0022-1147
CODEN:
JFDSAZ
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)