文献
J-GLOBAL ID:202202213944728397
整理番号:22A0837419
中国の漬物トウガラシ(Capsicum frutescens L.)におけるフレーバー特性と微生物群集の動的解析:典型的な工業規模自然発酵プロセス【JST・京大機械翻訳】
Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process
著者 (9件):
Ye Zi
(Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China)
,
Shang Zhixun
(Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China)
,
Zhang Shiyao
(Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China)
,
Li Meiqi
(Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China)
,
Zhang Xuetin
(Wenshan Academy of Agricultural Sciences, Wenshan 663000, China)
,
Ren Hongbing
(Yunnan Hongbin Green Food Group Co. LTD, Yuxi 652600, China)
,
Hu Xiaosong
(Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China)
,
Hu Xiaosong
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Yi Junjie
(Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China)
資料名:
Food Research International
(Food Research International)
巻:
153
ページ:
Null
発行年:
2022年
JST資料番号:
D0633A
ISSN:
0963-9969
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)