文献
J-GLOBAL ID:201702289841192652
整理番号:17A0321813
シェリー酒の生物学的熟成中の細菌汚染処理のための液中酵母培養とリゾチームの使用【Powered by NICT】
Use of a submerged yeast culture and lysozyme for the treatment of bacterial contamination during biological aging of sherry wines
著者 (3件):
Roldan A.M.
(Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Campus Rio San Pedro PB 40, 11510 Puerto Real, Cadiz, Spain)
,
Lloret I.
(Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Campus Rio San Pedro PB 40, 11510 Puerto Real, Cadiz, Spain)
,
Palacios V.
(Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Campus Rio San Pedro PB 40, 11510 Puerto Real, Cadiz, Spain)
資料名:
Food Control
(Food Control)
巻:
71
ページ:
42-49
発行年:
2017年
JST資料番号:
W0246A
ISSN:
0956-7135
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)