論文

査読有り
2019年7月

Flavour retention and removal of dissolved carbon dioxide in the solution treated with low-pressure carbon dioxide microbubbles

LWT-FOOD SCIENCE AND TECHNOLOGY
  • Kobayashi Fumiyuki (corresponding author
  • ,
  • Odake Sachiko

108
開始ページ
338
終了ページ
343
DOI
10.1016/j.lwt.2019.03.087


リンク情報
DOI
https://doi.org/10.1016/j.lwt.2019.03.087
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000467668700045&DestApp=WOS_CPL