文献
J-GLOBAL ID:201802259050502424
整理番号:18A0715201
発酵中のココア(Theobroma cacao L.)バター含量と組成の評価【JST・京大機械翻訳】
Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations
著者 (11件):
Servent Adrien
(CIRAD, UMR Qualisud, TA B 96/16, 75 Av JF Breton, F-34398 Montpellier cedex 5, France)
,
Servent Adrien
(Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Universite d’Avignon, Universite de La Reunion, Montpellier, France)
,
Boulanger Renaud
(CIRAD, UMR Qualisud, TA B 96/16, 75 Av JF Breton, F-34398 Montpellier cedex 5, France)
,
Boulanger Renaud
(Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Universite d’Avignon, Universite de La Reunion, Montpellier, France)
,
Davrieux Fabrice
(CIRAD, UMR Qualisud, Station de Ligne-Paradis, 7 chemin de l’IRAT, F-97410 Saint-Pierre, Reunion)
,
Davrieux Fabrice
(Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Universite d’Avignon, Universite de La Reunion, Montpellier, France)
,
Pinot Marie-Neige
(Valrhona SA, 8 quai du General de Gaulle, 26600 Tain L’Hermitage, France)
,
Tardan Eric
(CIRAD, UMR BioWoeeb, TA B 96/16, 75 Av JF Breton, F-34398 Montpellier cedex 5, France)
,
Forestier-Chiron Nelly
(CIRAD, UMR Qualisud, TA B 96/16, 75 Av JF Breton, F-34398 Montpellier cedex 5, France)
,
Forestier-Chiron Nelly
(Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Universite d’Avignon, Universite de La Reunion, Montpellier, France)
,
Hue Clotilde
(Valrhona SA, 8 quai du General de Gaulle, 26600 Tain L’Hermitage, France)
資料名:
Food Research International
(Food Research International)
巻:
107
ページ:
675-682
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)