文献
J-GLOBAL ID:202202287969788386
整理番号:22A1058810
酵素処理,非発酵及び発酵果実ベース製品:知識の現状【JST・京大機械翻訳】
Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge
著者 (8件):
Toy Joanne Yi Hui
(Department of Food Science and Technology, National University of Singapore, Singapore, Singapore)
,
Lu Yuyun
(Department of Food Science and Technology, National University of Singapore, Singapore, Singapore)
,
Huang Dejian
(Department of Food Science and Technology, National University of Singapore, Singapore, Singapore)
,
Huang Dejian
(National University of Singapore (Suzhou) Research Institute, Jiangsu, China)
,
Matsumura Keisuke
(Product and Technology Development Department, Nippon Del Monte Corporation, Numata, Gunma, Japan)
,
Matsumura Keisuke
(Kikkoman Singapore R&D Laboratory Pte Ltd, Singapore, Singapore)
,
Liu Shao-Quan
(Department of Food Science and Technology, National University of Singapore, Singapore, Singapore)
,
Liu Shao-Quan
(National University of Singapore (Suzhou) Research Institute, Jiangsu, China)
資料名:
Critical Reviews in Food Science and Nutrition
(Critical Reviews in Food Science and Nutrition)
巻:
62
号:
7
ページ:
1890-1911
発行年:
2022年
JST資料番号:
C0510B
ISSN:
1040-8398
資料種別:
逐次刊行物 (A)
記事区分:
文献レビュー
発行国:
イギリス (GBR)
言語:
英語 (EN)