文献
J-GLOBAL ID:202202230132231922
整理番号:22A0683825
何がガスを作るか:モデル酪農マトリックスの動的芳香放出と知覚に及ぼす発泡の影響【JST・京大機械翻訳】
What a difference a gas makes: Effect of foaming on dynamic aroma release and perception of a model dairy matrix
著者 (6件):
Thomas Christine F.
(Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany)
,
Ritter Jana
(Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany)
,
Mayer Nicole
(Department of Flavor Chemistry, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany)
,
Nedele Ann-Kathrin
(Department of Flavor Chemistry, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany)
,
Zhang Yanyan
(Department of Flavor Chemistry, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany)
,
Hinrichs Jorg
(Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany)
資料名:
Food Chemistry
(Food Chemistry)
巻:
378
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)