文献
J-GLOBAL ID:201902241491991392
整理番号:19A0490417
伝統的な方法によるワイン組成に及ぼすLiqueur D’探検(用量)溶液におけるワインスタイルと糖添加の影響【JST・京大機械翻訳】
The Impact of Wine Style and Sugar Addition in liqueur d’expedition (dosage) Solutions on Traditional Method Sparkling Wine Composition
著者 (7件):
Kemp Belinda
(Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, 1812 Sir Isaac Brock Way, St Catharines, ON L2S 3A1, Canada)
,
Kemp Belinda
(Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON L2S 3A1, Canada)
,
Hogan Casey
(Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON L2S 3A1, Canada)
,
Xu Shufen
(Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, 1812 Sir Isaac Brock Way, St Catharines, ON L2S 3A1, Canada)
,
Dowling Lisa
(Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, 1812 Sir Isaac Brock Way, St Catharines, ON L2S 3A1, Canada)
,
Inglis Debbie
(Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, 1812 Sir Isaac Brock Way, St Catharines, ON L2S 3A1, Canada)
,
Inglis Debbie
(Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON L2S 3A1, Canada)
資料名:
Beverages (Web)
(Beverages (Web))
巻:
3
号:
1
ページ:
7
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:
原著論文
発行国:
スイス (CHE)
言語:
英語 (EN)