文献
J-GLOBAL ID:202002256287890100
整理番号:20A0782405
中国南部で生産されたHakkaHuangjiuにおける発癌物質エチルカルバメート(EC),その主前駆体および芳香化合物変動に及ぼす熟成プロセスの影響【JST・京大機械翻訳】
Effect of ageing process on carcinogen ethyl carbamate (EC), its main precursors and aroma compound variation in Hakka Huangjiu produced in southern China
著者 (7件):
Liu Xiaoyan
(College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China)
,
Qian Min
(College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China)
,
Dong Hao
(College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China)
,
Bai Weidong
(College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China)
,
Zhao Wenhong
(College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China)
,
Li Xiangluan
(College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China)
,
Liu Gongliang
(College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
55
号:
4
ページ:
1773-1780
発行年:
2020年
JST資料番号:
B0863A
ISSN:
0950-5423
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)