文献
J-GLOBAL ID:202202221882916837
整理番号:22A1092143
100%イタリアのデューラムコムギパスタに対する質量分析に基づく電子鼻と揮発性化合物のキャラクタリゼーション【JST・京大機械翻訳】
Mass spectrometry-based electronic nose to authenticate 100% Italian durum wheat pasta and characterization of volatile compounds
著者 (6件):
Cervellieri Salvatore
(Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy)
,
Lippolis Vincenzo
(Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy)
,
Mancini Erminia
(Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy)
,
Pascale Michelangelo
(Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy)
,
Logrieco Antonio Francesco
(Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy)
,
De Girolamo Annalisa
(Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy)
資料名:
Food Chemistry
(Food Chemistry)
巻:
383
ページ:
Null
発行年:
2022年
JST資料番号:
H0766A
ISSN:
0308-8146
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)