文献
J-GLOBAL ID:202002266169951355
整理番号:20A0838431
中国の伝統的発酵魚Suan Yuのテクスチャ,色および芳香特性に及ぼす3種のコイ種の影響【JST・京大機械翻訳】
Effects of three carp species on texture, color, and aroma properties of Suan yu, a Chinese traditional fermented fish
著者 (6件):
Gao Pei
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China)
,
Yang Fang
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China)
,
Yu Peipei
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China)
,
Jiang Qixing
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China)
,
Xu Yanshun
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China)
,
Xia Wenshui
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
44
号:
4
ページ:
e14403
発行年:
2020年
JST資料番号:
H0774A
ISSN:
0145-8892
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)