文献
J-GLOBAL ID:202102212025145071
整理番号:21A0035662
マイクロ波照射:赤ワインの物理化学的性質に対する影響【JST・京大機械翻訳】
Microwave irradiation: impacts on physicochemical properties of red wine
著者 (9件):
Yuan Jiang-Feng
(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China)
,
Yuan Jiang-Feng
(Department of Pharmacology, Jinling Hospital, Nanjing, China)
,
Wang Ting-Ting
(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China)
,
Wang Ting-Ting
(Henan GUODEBIAO Testing Technology Co., Ltd., Zhengzhou, China)
,
Chen Zhuo-Yao
(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China)
,
Wang Da-Hong
(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China)
,
Wang Da-Hong
(Department of Pharmacology, Jinling Hospital, Nanjing, China)
,
Gong Ming-Gui
(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China)
,
Li Pei-Yan
(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China)
資料名:
CyTA - Journal of Food
(CyTA - Journal of Food)
巻:
18
号:
1
ページ:
281-290
発行年:
2020年
JST資料番号:
W5829A
ISSN:
1947-6337
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)