文献
J-GLOBAL ID:202202242108133286
整理番号:22A1050171
ゴルゴンゾラPDOチーズにおける石けんフレーバー認識に関連した遺伝的変異【JST・京大機械翻訳】
Genetic variations associated with the soapy flavor perception in Gorgonzola PDO cheese
著者 (8件):
Concas Maria Pina
(Institute for Maternal and Child Health - IRCCS ‘‘Burlo Garofolo”, Trieste, Italy)
,
Piochi Maria
(University of Gastronomic Sciences, Pollenzo, CN, Italy)
,
Cabrino Giorgia
(University of Gastronomic Sciences, Pollenzo, CN, Italy)
,
Colaianni Alessia
(University of Gastronomic Sciences, Pollenzo, CN, Italy)
,
Nardone Giuseppe Giovanni
(Institute for Maternal and Child Health - IRCCS ‘‘Burlo Garofolo”, Trieste, Italy)
,
Gasparini Paolo
(Institute for Maternal and Child Health - IRCCS ‘‘Burlo Garofolo”, Trieste, Italy)
,
Gasparini Paolo
(Department of Medical, Surgery and Health Sciences, University of Trieste, Italy)
,
Torri Luisa
(University of Gastronomic Sciences, Pollenzo, CN, Italy)
資料名:
Food Quality and Preference
(Food Quality and Preference)
巻:
99
ページ:
Null
発行年:
2022年
JST資料番号:
W0038A
ISSN:
0950-3293
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)