文献
J-GLOBAL ID:201902215403287794
整理番号:19A1048662
NMRに基づくメタボロミクス法による異なる熟成時間を持つ2種類の食酢の比較【JST・京大機械翻訳】
Comparison of two types of vinegar with different aging times by NMR-based metabolomic approach
著者 (8件):
Nie Jiahui
(Modern Research Center for Traditional Chinese Medicine, Shanxi University, Taiyuan, China)
,
Nie Jiahui
(College of Chemistry and Chemical Engineering, Shanxi University, Taiyuan, China)
,
Li Yi
(Modern Research Center for Traditional Chinese Medicine, Shanxi University, Taiyuan, China)
,
Li Yi
(College of Chemistry and Chemical Engineering, Shanxi University, Taiyuan, China)
,
Xing Jie
(Modern Research Center for Traditional Chinese Medicine, Shanxi University, Taiyuan, China)
,
Chao Jianbin
(Scientific Instrument Center of Shanxi University, Taiyuan, China)
,
Qin Xuemei
(Modern Research Center for Traditional Chinese Medicine, Shanxi University, Taiyuan, China)
,
Li Zhenyu
(Modern Research Center for Traditional Chinese Medicine, Shanxi University, Taiyuan, China)
資料名:
Journal of Food Biochemistry
(Journal of Food Biochemistry)
巻:
43
号:
5
ページ:
e12835
発行年:
2019年
JST資料番号:
H0773A
ISSN:
0145-8884
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)