文献
J-GLOBAL ID:202202285181618034
整理番号:22A0462731
酵素褐変に及ぼすGuankouブドウポリフェノールオキシダーゼの影響【JST・京大機械翻訳】
Effects of Guankou grape polyphenol oxidase on enzymatic browning
著者 (8件):
Wang Zhilei
(College of Enology, Northwest Agriculture and Forestry University, Yangling, People’s Republic of China)
,
Yuan Jialu
(College of Enology, Northwest Agriculture and Forestry University, Yangling, People’s Republic of China)
,
Yang Jiahui
(College of Enology, Northwest Agriculture and Forestry University, Yangling, People’s Republic of China)
,
Dong Zhe
(College of Enology, Northwest Agriculture and Forestry University, Yangling, People’s Republic of China)
,
Yan Xiaoyu
(College of Enology, Northwest Agriculture and Forestry University, Yangling, People’s Republic of China)
,
Yuan Chunlong
(College of Enology, Northwest Agriculture and Forestry University, Yangling, People’s Republic of China)
,
Yuan Chunlong
(Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest, A&F University, Yangling, People’s Republic of China)
,
Ren Yamei
(College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, People’s Republic of China)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
46
号:
1
ページ:
e16127
発行年:
2022年
JST資料番号:
H0774A
ISSN:
0145-8892
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)