文献
J-GLOBAL ID:202202269571578385
整理番号:22A0834802
非揮発性及び揮発性気分増強化合物に及ぼすココアのアルカリ化の影響【JST・京大機械翻訳】
The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds
著者 (8件):
Sioriki Eleni
(Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium)
,
Tuenter Emmy
(Natural Products & Food Research and Analysis, Department of Pharmaceutical Sciences, University of Antwerp, Belgium)
,
de Walle Davy Van
(Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium)
,
Lemarcq Valerie
(Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium)
,
Cazin Catherine S.J.
(Department of Chemistry and Centre of Sustainable Chemistry, Ghent University, Belgium)
,
Nolan Steven P.
(Department of Chemistry and Centre of Sustainable Chemistry, Ghent University, Belgium)
,
Pieters Luc
(Natural Products & Food Research and Analysis, Department of Pharmaceutical Sciences, University of Antwerp, Belgium)
,
Dewettinck Koen
(Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium)
資料名:
Food Chemistry
(Food Chemistry)
巻:
381
ページ:
Null
発行年:
2022年
JST資料番号:
H0766A
ISSN:
0308-8146
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)