文献
J-GLOBAL ID:201702282547764704
整理番号:17A0792923
クワ(Morus nigra)ワインの植物化学的プロファイル及び揮発性特性に及ぼす発酵パラメータの影響【Powered by NICT】
Influence of fermentation parameters on phytochemical profile and volatile properties of mulberry (Morus nigra) wine
著者 (5件):
Tchabo William
(School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, People’s Republic of China)
,
Ma Yongkun
(School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, People’s Republic of China)
,
Kwaw Emmanuel
(School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, People’s Republic of China)
,
Zhang Haining
(School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, People’s Republic of China)
,
Li Xi
(School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, People’s Republic of China)
資料名:
Journal of the Institute of Brewing
(Journal of the Institute of Brewing)
巻:
123
号:
1
ページ:
151-158
発行年:
2017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)