文献
J-GLOBAL ID:201702260494999684
整理番号:17A0758614
エタノールの添加によるカマンベールチーズにおけるエステル生成の増強【Powered by NICT】
Enhancement of ester formation in Camembert cheese by addition of ethanol
著者 (11件):
Hong Qing
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Hong Qing
(State Key Laboratory of Dairy Biotechnology, Technology Center and Dairy Research Institute of Bright Dairy & Food Co. Ltd., Shanghai, 200436, China)
,
Wang Gang
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Zhang Qiuxiang
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Tian Fengwei
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Xiao-Ming Liu
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Zhao Jianxin
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Chen Yong-Quan
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Zhang Hao
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Chen Wei
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Chen Wei
(Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, 100048, China)
資料名:
International Journal of Dairy Technology
(International Journal of Dairy Technology)
巻:
70
号:
2
ページ:
220-227
発行年:
2017年
JST資料番号:
E0057A
ISSN:
1364-727X
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)