文献
J-GLOBAL ID:202202236879008827
整理番号:22A0447498
混合発酵におけるパイナップルワインの揮発性プロファイルに及ぼす選択したMetschnikowiaアガベとSaccharomyces cerevisiaeの接種戦略の影響【JST・京大機械翻訳】
Effect of the inoculation strategies of selected Metschnikowia agaves and Saccharomyces cerevisiae on the volatile profile of pineapple wine in mixed fermentation
著者 (10件):
Lin Xue
(College of Food Science and Engineering, Hainan University, Haikou, China)
,
Lin Xue
(Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, China)
,
Jia Yanyan
(College of Food Science and Engineering, Hainan University, Haikou, China)
,
Li Kaiya
(College of Food Science and Engineering, Hainan University, Haikou, China)
,
Hu Xiaoping
(College of Food Science and Engineering, Hainan University, Haikou, China)
,
Hu Xiaoping
(Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, China)
,
Li Congfa
(College of Food Science and Engineering, Hainan University, Haikou, China)
,
Li Congfa
(Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, China)
,
Liu Sixin
(College of Sciences, Hainan University, Haikou, China)
,
Liu Sixin
(Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, China)
資料名:
Journal of Food Science & Technology
(Journal of Food Science & Technology)
巻:
59
号:
1
ページ:
327-343
発行年:
2022年
JST資料番号:
E0090C
ISSN:
0022-1155
CODEN:
JFSTAB
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)