文献
J-GLOBAL ID:201702259360160781
整理番号:17A0372988
コーヒー中の揮発性チオール:それらの形成,分解,評価及び影響コーヒーの官能的品質に及ぼすに関するレビュー【Powered by NICT】
Volatile thiols in coffee: A review on their formation, degradation, assessment and influence on coffee sensory quality
著者 (3件):
Dulsat-Serra Neus
(Food Science and Nutrition Department, INSA-XaRTA (Catalonian Reference Network on Food Technology), University of Barcelona, Food and Nutrition Torribera Campus, Av. Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain)
,
Quintanilla-Casas Beatriz
(Food Science and Nutrition Department, INSA-XaRTA (Catalonian Reference Network on Food Technology), University of Barcelona, Food and Nutrition Torribera Campus, Av. Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain)
,
Vichi Stefania
(Food Science and Nutrition Department, INSA-XaRTA (Catalonian Reference Network on Food Technology), University of Barcelona, Food and Nutrition Torribera Campus, Av. Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain)
資料名:
Food Research International
(Food Research International)
巻:
89
号:
P2
ページ:
982-988
発行年:
2016年
JST資料番号:
D0633A
ISSN:
0963-9969
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)