文献
J-GLOBAL ID:202002237978137002
整理番号:20A0207163
茶加工中の種々のソルガム品種のフェノール含量,抗酸化活性及び揮発性化合物の比較【JST・京大機械翻訳】
Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing
著者 (5件):
Xiong Yun
(School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia)
,
Zhang Pangzhen
(School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia)
,
Johnson Stuart
(School of Molecular and Life Sciences, Curtin Health Innovation Research Institute, Curtin University, Perth, WA, Australia)
,
Luo Jiaqiang
(School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia)
,
Fang Zhongxiang
(School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia)
資料名:
Journal of the Science of Food and Agriculture
(Journal of the Science of Food and Agriculture)
巻:
100
号:
3
ページ:
978-985
発行年:
2020年
JST資料番号:
C0351A
ISSN:
0022-5142
CODEN:
JSFAAE
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)