文献
J-GLOBAL ID:202102284574321130
整理番号:21A0998444
半ソフトチーズ製造におけるMonascus purpureusの新規応用【JST・京大機械翻訳】
A novel application of Monascus purpureus in semi-soft cheese making
著者 (4件):
Jiao Jingkai
(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, China)
,
Liu Zhenmin
(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, China)
,
Zheng Yuanrong
(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, China)
,
Liu Jing
(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, China)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
45
号:
3
ページ:
e15209
発行年:
2021年
JST資料番号:
H0774A
ISSN:
0145-8892
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)