文献
J-GLOBAL ID:202102299297767311
整理番号:21A0356374
赤ワイン中の二酸化硫黄を含まない新規用途としてのα-ピネンの添加【JST・京大機械翻訳】
Adding α-pinene as a novel application for sulfur dioxide-free in red wine
著者 (6件):
Hou Chih-Yao
(Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC)
,
Hou Zheng-Ting
(Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC)
,
Lin Chia-Min
(Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC)
,
Shih Ming-Kuei
(Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, ROC)
,
Chen Yu-Wei
(Department of Medicine, Chang Gung University, Taoyuan, Taiwan, ROC)
,
Lai Yu-Heng
(Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC)
資料名:
International Journal of Food Properties
(International Journal of Food Properties)
巻:
23
号:
1
ページ:
167-177
発行年:
2020年
JST資料番号:
W1141A
ISSN:
1094-2912
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)