文献
J-GLOBAL ID:201802286562298658
整理番号:18A1262726
純粋,逐次及び混合発酵における非Saccharomyces酵母(Torulaspora delbrueckii及びSchizosaccharomyces pombe)及びSaccharomyces cerevisiaeにより発酵したビルベリーワインの化学組成【JST・京大機械翻訳】
Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations
著者 (5件):
Liu Shuxun
(Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland)
,
Laaksonen Oskar
(Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland)
,
Kortesniemi Maaria
(Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland)
,
Kalpio Marika
(Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland)
,
Yang Baoru
(Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland)
資料名:
Food Chemistry
(Food Chemistry)
巻:
266
ページ:
262-274
発行年:
2018年
JST資料番号:
H0766A
ISSN:
0308-8146
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)