文献
J-GLOBAL ID:202102232349323548
整理番号:21A1118077
キノア(Chenopodium quinoa Willd.),アマランス(Amaranthus cruentus L.)またはマルトースシロップを添加した麦汁およびビール中の低分子窒素化合物および脂肪酸のプロファイル【JST・京大機械翻訳】
The Profiles of Low Molecular Nitrogen Compounds and Fatty Acids in Wort and Beer Obtained with the Addition of Quinoa (Chenopodium quinoa Willd.), Amaranth (Amaranthus cruentus L.) or Maltose Syrup
著者 (5件):
Bogdan Paulina
(Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wolczanska Street, 90-924 Lodz, Poland)
,
Kordialik-Bogacka Edyta
(Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wolczanska Street, 90-924 Lodz, Poland)
,
Czyzowska Agata
(Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wolczanska Street, 90-924 Lodz, Poland)
,
Oracz Joanna
(Institute of Chemical Food Technology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 9/10 Stefanowskiego Street, 90-924 Lodz, Poland)
,
Zyzelewicz Dorota
(Institute of Chemical Food Technology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 9/10 Stefanowskiego Street, 90-924 Lodz, Poland)
資料名:
Foods (Web)
(Foods (Web))
巻:
9
号:
11
ページ:
1626
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)