高温劣化に伴うワイン...

高温劣化に伴うワインフレーヴァー構成成分の変化 (2013年度日本味と匂学会第47回大会)

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高温劣化に伴うワインフレーヴァー構成成分の変化

(2013年度日本味と匂学会第47回大会)

Call No. (NDL)
Z19-B394
Bibliographic ID of National Diet Library
025247973
Material type
記事
Author
小池 裕子ほか
Publisher
和光 : 「日本味と匂学会」事務局
Publication date
2013-12
Material Format
Paper
Journal name
日本味と匂学会誌 = The japanese journal of taste and smell research 20(3):2013.12
Publication Page
p.391-394
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Paper

Material Type
記事
Author/Editor
小池 裕子
磯谷 敦子
松丸 克己 他
Alternative Title
Changes of wine-flavor brought with the degradation by storage in high-temperature
Periodical title
日本味と匂学会誌 = The japanese journal of taste and smell research
No. or year of volume/issue
20(3):2013.12
Volume
20
Issue
3