文献
J-GLOBAL ID:201802220067458581
整理番号:18A0938323
ミクロ酸素化の理解:メルロー赤ワインの官能特性に及ぼす生存酵母と二酸化硫黄レベルの影響【JST・京大機械翻訳】
Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine
著者 (5件):
Saenz-Navajas Maria-Pilar
(Laboratorio de Analisis del Aroma y Enologia (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza (UZ), Instituto Agroalimentario de Aragon (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y del Vino -ICVV- (UR-CSIC-GR), Zaragoza, Spain)
,
Henschen Charlie
(Department of Viticulture and Enology, University of California, Davis, CA, United States)
,
Cantu Annegret
(Department of Viticulture and Enology, University of California, Davis, CA, United States)
,
Watrelot Aude A.
(Department of Viticulture and Enology, University of California, Davis, CA, United States)
,
Waterhouse Andrew L.
(Department of Viticulture and Enology, University of California, Davis, CA, United States)
資料名:
Food Research International
(Food Research International)
巻:
108
ページ:
505-515
発行年:
2018年
JST資料番号:
D0633A
ISSN:
0963-9969
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)