文献
J-GLOBAL ID:202102230871815422
整理番号:21A1074251
精油で強化した羊乳で製造したチーズの揮発性転移と抗微生物活性【JST・京大機械翻訳】
Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential Oils
著者 (7件):
Licon Carmen C.
(Department of Food Science and Nutrition, California State University, Fresno, 5300 N Campus Drive M/S FF17, Fresno, CA 93740, USA)
,
Moro Armando
(Facultad de Ingenieria Agronomica, Universidad Tecnica de Manabi, Avda. Jose Maria Urbina y Che Guevara, 130105 Portoviejo, Manabi, Ecuador)
,
Libran Celia M.
(Food Product Quality Department, Consum S. Coop, Av. Alginet s/n, 46460 Silla, Valencia, Spain)
,
Molina Ana M.
(Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain)
,
Zalacain Amaya
(Catedra de Quimica Agricola, E.T.S.I.A., Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain)
,
Berruga M. Isabel
(Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain)
,
Carmona Manuel
(School of Architecture, Engineering and Design, Food Technology Lab, Universidad Europea de Madrid, C/Tajo s/n, Villaviciosa de Odon, 28670 Madrid, Spain)
資料名:
Foods (Web)
(Foods (Web))
巻:
9
号:
1
ページ:
35
発行年:
2020年
JST資料番号:
U7187A
ISSN:
2304-8158
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
スイス (CHE)
言語:
英語 (EN)