文献
J-GLOBAL ID:201802240515127086
整理番号:18A0430831
殺菌剤残基は赤ワインの官能特性とフラボノイド組成に影響を及ぼす【Powered by NICT】
Fungicide residues affect the sensory properties and flavonoid composition of red wine
著者 (5件):
Briz-Cid Noelia
(Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, E-32004 Ourense, Spain)
,
Castro-Sobrino Laura
(Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, E-32004 Ourense, Spain)
,
Rial-Otero Raquel
(Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, E-32004 Ourense, Spain)
,
Cancho-Grande Beatriz
(Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, E-32004 Ourense, Spain)
,
Simal-Gandara Jesus
(Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, E-32004 Ourense, Spain)
資料名:
Journal of Food Composition and Analysis
(Journal of Food Composition and Analysis)
巻:
66
ページ:
185-192
発行年:
2018年
JST資料番号:
T0477A
ISSN:
0889-1575
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)