文献
J-GLOBAL ID:202202230422337813
整理番号:22A1120347
Lactobacillus及び酵母種の分離と同定及び発酵米ケーキの品質に及ぼすその影響【JST・京大機械翻訳】
Isolation and identification of Lactobacillus and yeast species and their effect on the quality of fermented rice cakes
著者 (10件):
He Li
(College of Food Science, Sichuan Agricultural University, Yaan, China)
,
Chen Yanhua
(College of Food Science, Sichuan Agricultural University, Yaan, China)
,
Zhang Haitian
(College of Food Science, Sichuan Agricultural University, Yaan, China)
,
Wang Hui
(College of Food Science, Sichuan Agricultural University, Yaan, China)
,
Chen Shujuan
(College of Food Science, Sichuan Agricultural University, Yaan, China)
,
Liu Shuliang
(College of Food Science, Sichuan Agricultural University, Yaan, China)
,
Liu Aiping
(College of Food Science, Sichuan Agricultural University, Yaan, China)
,
Li Qin
(College of Food Science, Sichuan Agricultural University, Yaan, China)
,
Ao Xiaolin
(College of Food Science, Sichuan Agricultural University, Yaan, China)
,
Liu Yaowen
(College of Food Science, Sichuan Agricultural University, Yaan, China)
資料名:
Innovative Food Science and Emerging Technologies
(Innovative Food Science and Emerging Technologies)
巻:
77
ページ:
Null
発行年:
2022年
JST資料番号:
W3212A
ISSN:
1466-8564
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)