文献
J-GLOBAL ID:202202274837042854
整理番号:22A0683880
酵母による粉ベース発酵におけるパン芳香に関連した揮発性物質の生産【JST・京大機械翻訳】
Production of volatiles relation to bread aroma in flour-based fermentation with yeast
著者 (4件):
Nicin Ramazan
(Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul, Turkey)
,
OEzdemir Nilguen
(Ondokuz Mayis University, Engineering Faculty, Department of Food Engineering, Samsun, Turkey)
,
Simsek OEmer
(Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul, Turkey)
,
Con Ahmet Hilmi
(Ondokuz Mayis University, Engineering Faculty, Department of Food Engineering, Samsun, Turkey)
資料名:
Food Chemistry
(Food Chemistry)
巻:
378
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)