文献
J-GLOBAL ID:201702298814265794
整理番号:17A0366966
Piper borbonenseの辛味,香気と色に及ぼすブランチング,発汗と乾燥操作の影響【Powered by NICT】
Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense
著者 (5件):
Weil M.
(CIRAD - UMR Qualisud, Food Process Engineering Research Unit, 7 chemin de l’Irat, 97410 Saint Pierre - BP 180, Reunion)
,
Shum Cheong Sing A.
(Universite de la Reunion - Faculte des Sciences et Technologies Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments (LCSNSA), 15, avenue Rene Cassin, Moufia, Reunion)
,
Meot J.M.
(CIRAD, UMR QualiSud, Food Process Engineering Research Unit, TA B-95/16, 73°rue J.F. Breton, F-34398 Montpellier cedex 5, France)
,
Boulanger R.
(CIRAD, UMR QualiSud, Food Process Engineering Research Unit, TA B-95/16, 73°rue J.F. Breton, F-34398 Montpellier cedex 5, France)
,
Bohuon P.
(Montpellier SupAgro, UMR QualiSud, Food Process Engineering Research Unit, 1101°av. Agropolis, B.P. 5098, F-34093 Montpellier cedex 5, France)
資料名:
Food Chemistry
(Food Chemistry)
巻:
219
ページ:
274-281
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
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)