文献
J-GLOBAL ID:202102278809060760
整理番号:21A2114325
MascarponeチーズAromaの分子基盤の解明:SPME-GC/MSおよびPTR-ToF-MSによるVOCs分析【JST・京大機械翻訳】
Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS
著者 (6件):
Capozzi Vittorio
(Institute of Sciences of Food Production, National Research Council (CNR), URT c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy)
,
Lonzarich Valentina
(Aromalab, illycaffe s.p.a., Area di Ricerca, Padriciano 99, 34149 Trieste, Italy)
,
Khomenko Iuliia
(Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all’Adige, Italy)
,
Cappellin Luca
(Department of Chemical Sciences, University of Padua, Via F. Marzolo 1, 35131 Padova, Italy)
,
Navarini Luciano
(Aromalab, illycaffe s.p.a., Area di Ricerca, Padriciano 99, 34149 Trieste, Italy)
,
Biasioli Franco
(Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all’Adige, Italy)
資料名:
Molecules (Web)
(Molecules (Web))
巻:
25
号:
5
ページ:
1242
発行年:
2020年
JST資料番号:
U7014A
ISSN:
1420-3049
CODEN:
MOLEFW
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)