文献
J-GLOBAL ID:201802225112471788
整理番号:18A0152928
異なる地域のココアアルコール飲料の主な芳香成分のキャラクタリゼーションと組成
Characterization and comparison of key aroma-active compounds of cocoa liquors from five different areas
著者 (10件):
LIU Mengya
(Beijing Technol. and Business Univ., Beijing, CHN)
,
LIU Jianbin
(Beijing Technol. and Business Univ., Beijing, CHN)
,
HE Congcong
(Beijing Technol. and Business Univ., Beijing, CHN)
,
SONG Huanlu
(Beijing Technol. and Business Univ., Beijing, CHN)
,
LIU Ye
(Beijing Technol. and Business Univ., Beijing, CHN)
,
ZHANG Yu
(Beijing Technol. and Business Univ., Beijing, CHN)
,
WANG Ye
(Nutrition and Health Res. Inst. of China Oil & Foodstuffs Corp. (COFCO), Beijing, CHN)
,
GUO Jia
(Nutrition and Health Res. Inst. of China Oil & Foodstuffs Corp. (COFCO), Beijing, CHN)
,
YANG Haiying
(Nutrition and Health Res. Inst. of China Oil & Foodstuffs Corp. (COFCO), Beijing, CHN)
,
SU Xiaoxia
(Nutrition and Health Res. Inst. of China Oil & Foodstuffs Corp. (COFCO), Beijing, CHN)
資料名:
International Journal of Food Properties
(International Journal of Food Properties)
巻:
20
号:
9-12
ページ:
2396-2408
発行年:
2017年12月
JST資料番号:
W1141A
ISSN:
1094-2912
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)