文献
J-GLOBAL ID:201702259941072222
整理番号:17A1490894
スペインとCastelvetrano法を用いたテーブルオリーブ(Olea europaeaL.cv.Nocellara del Belice)脱苦味におけるフェノール類の運命【Powered by NICT】
Phenolics fate in table olives (Olea europaea L. cv. Nocellara del Belice) debittered using the Spanish and Castelvetrano methods
著者 (6件):
Ambra Roberto
(Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy)
,
Natella Fausta
(Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy)
,
Bello Cristiano
(Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy)
,
Lucchetti Sabrina
(Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy)
,
Forte Valentina
(Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy)
,
Pastore Gianni
(Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy)
資料名:
Food Research International
(Food Research International)
巻:
100
号:
P1
ページ:
369-376
発行年:
2017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)