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- Rosangela Di Pasqua
- Department of Food Science, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy, and Campden & Chorleywood Food Research Association, Chipping Campden, Gloucestershire, GL55 6LD, United Kingdom
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- Gail Betts
- Department of Food Science, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy, and Campden & Chorleywood Food Research Association, Chipping Campden, Gloucestershire, GL55 6LD, United Kingdom
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- Nikki Hoskins
- Department of Food Science, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy, and Campden & Chorleywood Food Research Association, Chipping Campden, Gloucestershire, GL55 6LD, United Kingdom
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- Mike Edwards
- Department of Food Science, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy, and Campden & Chorleywood Food Research Association, Chipping Campden, Gloucestershire, GL55 6LD, United Kingdom
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- Danilo Ercolini
- Department of Food Science, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy, and Campden & Chorleywood Food Research Association, Chipping Campden, Gloucestershire, GL55 6LD, United Kingdom
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- Gianluigi Mauriello
- Department of Food Science, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy, and Campden & Chorleywood Food Research Association, Chipping Campden, Gloucestershire, GL55 6LD, United Kingdom
書誌事項
- 公開日
- 2007-05-12
- DOI
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- 10.1021/jf0636465
- 公開者
- American Chemical Society (ACS)
この論文をさがす
収録刊行物
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- Journal of Agricultural and Food Chemistry
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Journal of Agricultural and Food Chemistry 55 (12), 4863-4870, 2007-05-12
American Chemical Society (ACS)
