文献
J-GLOBAL ID:202002262559503354
整理番号:20A2160853
ゼインと精油で被覆した低ナトリウムモザレラの受容性【JST・京大機械翻訳】
Acceptability of low-sodium mozzarella coated with zein and essential oils
著者 (9件):
Pereira Livio Antonio Silva
(Departament of Biomaterials Engineering, Federal University of Lavras, Lavras, Brazil)
,
Bemfeito Raquel Martino
(Department of Food Science, Federal University of Lavras, Lavras, Brazil)
,
Bemfeito Raquel Martino
(Department of Agrarian Sciences, Instituto Federal de Minas Gerais-Campus Bambui, Bambui, Brazil)
,
Bemfeito Carla Martino
(Department of Food Science, Federal University of Lavras, Lavras, Brazil)
,
e Silva Priscila de Castro
(Departament of Biomaterials Engineering, Federal University of Lavras, Lavras, Brazil)
,
Rodrigues Jessica Ferreira
(Department of Agrarian Sciences, Instituto Federal de Minas Gerais-Campus Bambui, Bambui, Brazil)
,
Goncalves Michelle Carlota
(Department of Biology, Federal University of Lavras, Lavras, Brazil)
,
Pinheiro Ana Carla Marques
(Department of Food Science, Federal University of Lavras, Lavras, Brazil)
,
Piccoli Roberta Hilsdorf
(Department of Food Science, Federal University of Lavras, Lavras, Brazil)
資料名:
British Food Journal
(British Food Journal)
巻:
122
号:
9
ページ:
2939-2952
発行年:
2020年
JST資料番号:
H0159A
ISSN:
0007-070X
CODEN:
BFOJA
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)