文献
J-GLOBAL ID:202202246446372796
整理番号:22A0328410
醸造したブドウで生産した「ネブバイオロワインの遺伝的トレーサビリティに及ぼすぶどう酒醸造助剤と添加物の影響【JST・京大機械翻訳】
Impact of oenological processing aids and additives on the genetic traceability of ‘Nebbiolo’ wine produced with withered grapes
著者 (10件):
Gambino Giorgio
(Institute for Sustainable Plant Protection, National Research Council of Italy (IPSP-CNR), Torino. Strada delle Cacce 73, 10135 Torino, Italy)
,
Ferrero Lorenzo
(Institute for Sustainable Plant Protection, National Research Council of Italy (IPSP-CNR), Torino. Strada delle Cacce 73, 10135 Torino, Italy)
,
Ferrero Lorenzo
(Department of Agricultural, Forest and Food Sciences, University of Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy)
,
Scalzini Giulia
(Department of Agricultural, Forest and Food Sciences, University of Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy)
,
De Paolis Camilla
(Department of Agricultural, Forest and Food Sciences, University of Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy)
,
Paissoni Maria Alessandra
(Department of Agricultural, Forest and Food Sciences, University of Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy)
,
Rio Segade Susana
(Department of Agricultural, Forest and Food Sciences, University of Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy)
,
Giacosa Simone
(Department of Agricultural, Forest and Food Sciences, University of Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy)
,
Boccacci Paolo
(Institute for Sustainable Plant Protection, National Research Council of Italy (IPSP-CNR), Torino. Strada delle Cacce 73, 10135 Torino, Italy)
,
Rolle Luca
(Department of Agricultural, Forest and Food Sciences, University of Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy)
資料名:
Food Research International
(Food Research International)
巻:
151
ページ:
Null
発行年:
2022年
JST資料番号:
D0633A
ISSN:
0963-9969
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)