文献
J-GLOBAL ID:201702277208568476
整理番号:17A0659522
イチゴワインの発酵特性に及ぼす添加二酸化硫黄レベルの影響【Powered by NICT】
Effect of added sulphur dioxide levels on the fermentation characteristics of strawberry wine
著者 (5件):
Sun Yumei
(School of Biological Engineering, Dalian Polytechnic University, Dalian, People’s Republic of China)
,
Zhang Ting
(School of Biological Engineering, Dalian Polytechnic University, Dalian, People’s Republic of China)
,
Lue Huiwei
(School of Biological Engineering, Dalian Polytechnic University, Dalian, People’s Republic of China)
,
Yu Zhimin
(School of Biological Engineering, Dalian Polytechnic University, Dalian, People’s Republic of China)
,
Li Xianzhen
(School of Biological Engineering, Dalian Polytechnic University, Dalian, People’s Republic of China)
資料名:
Journal of the Institute of Brewing
(Journal of the Institute of Brewing)
巻:
122
号:
3
ページ:
446-451
発行年:
2016年
JST資料番号:
C0302A
ISSN:
0046-9750
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)