文献
J-GLOBAL ID:201802267325648739
整理番号:18A0715066
ワイン熟成中の赤ワイン色,共色素化及びフェノールプロファイルに及ぼす没食子酸及びエラグ酸の優先的添加の影響【JST・京大機械翻訳】
The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging
著者 (14件):
Zhang Xin-Ke
(Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Zhang Xin-Ke
(Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China)
,
He Fei
(Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
He Fei
(Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China)
,
Zhang Bo
(Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Zhang Bo
(Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
,
Reeves Malcolm J.
(Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Reeves Malcolm J.
(Institute of Food, Nutrition and Human Health, Massey University, Palmerston North 4442, New Zealand)
,
Liu Yue
(Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Liu Yue
(Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China)
,
Zhao Xu
(Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Zhao Xu
(Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China)
,
Duan Chang-Qing
(Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Duan Chang-Qing
(Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China)
資料名:
Food Research International
(Food Research International)
巻:
106
ページ:
568-579
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)