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コーヒー抽出液の品質成分が官能評価に及ぼす影響 : 学生パネルと熟練パネルの比較
https://nakamura-u.repo.nii.ac.jp/records/2871
https://nakamura-u.repo.nii.ac.jp/records/2871badea1b1-e7c9-46fb-8cee-69103c5e9d14
名前 / ファイル | ライセンス | アクション |
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01-001-54-20 コーヒー抽…吉元、山本、武曽 (1.6 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2022-03-11 | |||||
タイトル | ||||||
タイトル | コーヒー抽出液の品質成分が官能評価に及ぼす影響 : 学生パネルと熟練パネルの比較 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Effect of Quality Components of Coffee Extracts on Sensory Properties: Comparison of Student Panels and Expert Panels. | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | コーヒー | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | クロロゲン酸 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 官能評価 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 滴定酸度 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Coffee | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | chlorogenic acid | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | sensory evaluation | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | titratable acidity | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
吉元, あや美
× 吉元, あや美× 山本, 健太× 武曽, 歩× 大和, 孝子× 太田, 英明 |
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著者別名 |
Yoshimoto, Ayami
× Yoshimoto, Ayami× Yamamoto, Kenta× Musou, Ayumi× Yamato, Takako× Ohta, Hideaki |
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書誌情報 |
中村学園大学・中村学園大学短期大学部研究紀要 en : Bulletin of Nakamura Gakuen University and Nakamura Gakuen University Junior College 号 54, p. 149-153, 発行日 2022-03-01 |
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出版者 | ||||||
出版者 | 中村学園大学・中村学園大学短期大学部 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1347-7331 |