Changes in General Constituents and Phenols in Koshu Wine-Making with Gelatin and Gelatin Hydrolysates

Details 詳細情報について

• CRID

  1520290885293711744

• NII Article ID

  40003676840

• NII Book ID

  AN00244920

• ISSN

  05131863

• NDL BIB ID

  2569619

• Web Site

  http://id.ndl.go.jp/bib/2569619

  https://ndlsearch.ndl.go.jp/books/R000000004-I2569619

• Text Lang

  ja

• NDL Source Classification

  • ZP15(科学技術--化学・化学工業--醗酵・微生物工学)

• Data Source

  • NDL
  • CiNii Articles