文献
J-GLOBAL ID:201902226605328015
整理番号:19A0490452
台所におけるo学:アルコール飲料,ブドウおよびブドウの葉で調理した料理によって提供された官能経験【JST・京大機械翻訳】
Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves
著者 (3件):
Cosme Fernanda
(Chemistry Research Centre (CQ-VR), Department of Biology and Environment, School of Life Sciences and Environment, University of Tras-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal)
,
Pinto Teresa
(Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Department of Biology and Environment, School of Life Sciences and Environment, University of Tras-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal)
,
Vilela Alice
(Chemistry Research Centre (CQ-VR), Department of Biology and Environment, School of Life Sciences and Environment, University of Tras-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal)
資料名:
Beverages (Web)
(Beverages (Web))
巻:
3
号:
3
ページ:
42
発行年:
2017年
JST資料番号:
U7142A
ISSN:
2306-5710
資料種別:
逐次刊行物 (A)
記事区分:
文献レビュー
発行国:
スイス (CHE)
言語:
英語 (EN)