文献
J-GLOBAL ID:202102274925197488
整理番号:21A0082838
固有酵母:ワイン醸造における新たな傾向と挑戦【JST・京大機械翻訳】
Indigenous yeasts: emerging trends and challenges in winemaking
著者 (7件):
Lappa Iliada K
(Department of Food Science and Technology, Ionian University, Argostoli 28100, Kefalonia, Greece)
,
Kachrimanidou Vasiliki
(Department of Food Science and Technology, Ionian University, Argostoli 28100, Kefalonia, Greece)
,
Pateraki Chrysanthi
(Department of Food Science and Technology, Ionian University, Argostoli 28100, Kefalonia, Greece)
,
Pateraki Chrysanthi
(Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece)
,
Koulougliotis Dionysios
(Department of Environment, Ionian University, M. Minotou-Giannopoulou, 29100, Zakynthos, Greece)
,
Eriotou Effimia
(Department of Food Science and Technology, Ionian University, Argostoli 28100, Kefalonia, Greece)
,
Kopsahelis Nikolaos
(Department of Food Science and Technology, Ionian University, Argostoli 28100, Kefalonia, Greece)
資料名:
Current Opinion in Food Science
(Current Opinion in Food Science)
巻:
32
ページ:
133-143
発行年:
2020年
JST資料番号:
W3014A
ISSN:
2214-7993
資料種別:
逐次刊行物 (A)
記事区分:
文献レビュー
発行国:
オランダ (NLD)
言語:
英語 (EN)