文献
J-GLOBAL ID:201702285837188491
整理番号:17A0970307
リンゴ‘ふじ’の化学的または組織特性と応力緩和特性の間の相関分析【Powered by NICT】
Correlation analysis between chemical or texture attributes and stress relaxation properties of ‘Fuji’ apple
著者 (6件):
Zhao Wuqi
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710119, China)
,
Fang Yuan
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710119, China)
,
Zhang Qing-An
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710119, China)
,
Guo Yurong
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710119, China)
,
Gao Guitian
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710119, China)
,
Yi Xuan
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710119, China)
資料名:
Postharvest Biology and Technology
(Postharvest Biology and Technology)
巻:
129
ページ:
45-51
発行年:
2017年
JST資料番号:
W1912A
ISSN:
0925-5214
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)