文献
J-GLOBAL ID:201902254140300868
整理番号:19A0075023
ブドウの細胞壁多糖類組成と白ワインへのフェノール性化合物の抽出性の間の関係の研究 第1部:VintageおよびRipeness効果【JST・京大機械翻訳】
Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects
著者 (8件):
Garrido-Banuelos Gonzalo
(RISE Research Institutes of Sweden, Agrifood and Bioscience, Box 5401, 402 29, Goteborg, Sweden)
,
Buica Astrid
(Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa)
,
Schueckel Julia
(Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg, Denmark)
,
Zietsman Anscha J.J.
(Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa)
,
Willats William G.T.
(Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg, Denmark)
,
Willats William G.T.
(School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, United Kingdom)
,
Moore John P.
(Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa)
,
Du Toit Wessel J.
(Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa)
資料名:
Food Chemistry
(Food Chemistry)
巻:
278
ページ:
36-46
発行年:
2019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)