Art

J-GLOBAL ID：201702222290655249   Reference number：17A0201684

Analysis of Amino Acid Composition and Flavor Quality-Related Indexes of Yellow-and Red-Fruited Tomato Species

PASSIFLORA トマトの果実品質とアミノ酸組成を分析した。【JST・京大機械翻訳】

Author (7)： Liu Na (Horticultural Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai Key Laboratory of Protected Horticultural Technology) ,  Yue Dong (Horticultural Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai Key Laboratory of Protected Horticultural Technology) ,  Lu Bo (Agricultural Information Institute of Science and Technology,Shanghai Academy of Agricultural Sciences) ,  Tian Shoubo (Horticultural Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai Key Laboratory of Protected Horticultural Technology) ,  Zhang Hui (Horticultural Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai Key Laboratory of Protected Horticultural Technology) ,  Zhu Longying (Horticultural Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai Key Laboratory of Protected Horticultural Technology) ,  Zhu Weimin (Horticultural Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai Key Laboratory of Protected Horticultural Technology)
Material： Shipin yu Shengwu Jishu Xuebao  (Journal of Food Science and Biotechnology)
Volume： 35  Issue： 10  Page： 1081-1087  Publication year： 2016 
JST Material Number： C2433A  ISSN： 1673-1689  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： The nutritional values of yell...

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Thesaurus term： limiting amino acid ,  *tomato ,  human(primates) ,  *amino acid ,  sense of taste ,  *amino acid composition ,  essential amino acid ,  aliphatic amine ,  aliphatic carboxylic acid ,  branched-chain amino acid ,  primary amine ,  nitrogen heterocyclic compound ,  sulfide(organic) ,  sulfur containing amino acid ,  disulfide ,  dicarboxylic acid

Author keywords (4)： yellow tomato ,  fruit flavor quality of tomato ,  amino acid ,  nutritional evaluation

JST classification (1)： Vegetables  (FC03043X)

Substance index (8)： Isoleucine ,  Leucine ,  Valine ,  Histidine ,  Methionine ,  Cystine ,  Aspartic Acid ,  Glutamic acid

Terms in the title (5)： Passiflora ,  トマト ,  果実品質 ,  アミノ酸組成 ,  分析