文献
J-GLOBAL ID:202202288355531965
整理番号:22A0328352
工業規模での赤ワイン発酵中のマルビジン-3-グルコシドの抽出を予測する新しいアプローチ【JST・京大機械翻訳】
A new approach to predicting the extraction of malvidin-3-glucoside during red wine fermentation at industrial-scale
著者 (4件):
Setford Patrick C.
(Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia)
,
Jeffery David W.
(Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia)
,
Grbin Paul R.
(Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia)
,
Muhlack Richard A.
(Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia)
資料名:
Food and Bioproducts Processing
(Food and Bioproducts Processing)
巻:
131
ページ:
217-223
発行年:
2022年
JST資料番号:
W0512A
ISSN:
0960-3085
資料種別:
逐次刊行物 (A)
記事区分:
短報
発行国:
オランダ (NLD)
言語:
英語 (EN)