文献
J-GLOBAL ID:202002281311557235
整理番号:20A1495048
2段階発酵プロセスで製造したCornus officinalisからの高品質酢の生産と特性【JST・京大機械翻訳】
Production and characteristics of high quality vinegar from Cornus officinalis produced by a two-stage fermentative process
著者 (12件):
Wu Ying
(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, People’s Republic of China)
,
Wu Ying
(Henan Engineering Research Center of Food Microbiology, Luoyang, Henan, People’s Republic of China)
,
Wu Ying
(National Demonstration Center for Experimental Food Processing and Safety Education, Luoyang, People’s Republic of China)
,
Wang Liangfei
(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, People’s Republic of China)
,
Bian Ying
(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, People’s Republic of China)
,
Zhou Zilv
(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, People’s Republic of China)
,
Wang Yunfan
(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, People’s Republic of China)
,
Cao Li
(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, People’s Republic of China)
,
Cao Li
(Henan Engineering Research Center of Food Microbiology, Luoyang, Henan, People’s Republic of China)
,
Gu Shaobin
(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, People’s Republic of China)
,
Gu Shaobin
(Henan Engineering Research Center of Food Microbiology, Luoyang, Henan, People’s Republic of China)
,
Gu Shaobin
(National Demonstration Center for Experimental Food Processing and Safety Education, Luoyang, People’s Republic of China)
資料名:
Journal of Food Measurement and Characterization
(Journal of Food Measurement and Characterization)
巻:
14
号:
4
ページ:
2262-2270
発行年:
2020年
JST資料番号:
W4581A
ISSN:
2193-4134
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)