文献
J-GLOBAL ID:202202261039698706
整理番号:22A0646380
チェダーチーズ中の6種のラクトンのキャラクタリゼーションと匂い活性値およびFeller加成モデルによって調べたそれらの感覚相互作用【JST・京大機械翻訳】
Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller’s Additive Model
著者 (9件):
Chen Chen
(Department of Perfume and Aroma Technology, Shanghai Institute of Technology, P.R. China)
,
Liu Zheng
(Department of Perfume and Aroma Technology, Shanghai Institute of Technology, P.R. China)
,
Yu Haiyan
(Department of Perfume and Aroma Technology, Shanghai Institute of Technology, P.R. China)
,
Lou Xinman
(Department of Perfume and Aroma Technology, Shanghai Institute of Technology, P.R. China)
,
Huang Juan
(Department of Perfume and Aroma Technology, Shanghai Institute of Technology, P.R. China)
,
Yuan Haibin
(Department of Perfume and Aroma Technology, Shanghai Institute of Technology, P.R. China)
,
Wang Bei
(School of Food and Health, Beijing Technology and Business University, China)
,
Xu Zhiyuan
(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., China)
,
Tian Huaixiang
(Department of Perfume and Aroma Technology, Shanghai Institute of Technology, P.R. China)
資料名:
Journal of Agricultural and Food Chemistry
(Journal of Agricultural and Food Chemistry)
巻:
70
号:
1
ページ:
301-308
発行年:
2022年
JST資料番号:
C0251A
ISSN:
0021-8561
CODEN:
JAFCAU
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)