文献
J-GLOBAL ID:201702216924131450
整理番号:17A0141085
クロロゲン酸の細胞内蓄積が少ない日本産のモモ「岡山PEH7」では,褐変中の果肉の赤色化が抑制される
Low accumulation of chlorogenic acids represses reddening during flesh browning in Japanese peach “Okayama PEH7”
著者 (7件):
YOKOTANI Naoki
(Okayama Prefectural Technol. Center for Agriculture, Forestry, and Fisheries, Kibichuo, JPN)
,
YOKOTANI Naoki
(Kazusa DNA Res. Inst., Kisarazu, JPN)
,
URAJI Misugi
(Okayama Prefectural Technol. Center for Agriculture, Forestry, and Fisheries, Kibichuo, JPN)
,
HARA Miyuki
(Okayama Prefectural Technol. Center for Agriculture, Forestry, and Fisheries, Kibichuo, JPN)
,
HIHARA Seisuke
(Okayama Prefectural Technol. Center for Agriculture, Forestry, and Fisheries, Akaiwa, JPN)
,
HATANAKA Tadashi
(Okayama Prefectural Technol. Center for Agriculture, Forestry, and Fisheries, Kibichuo, JPN)
,
ODA Kenji
(Okayama Prefectural Technol. Center for Agriculture, Forestry, and Fisheries, Kibichuo, JPN)
資料名:
Bioscience, Biotechnology, and Biochemistry
(Bioscience, Biotechnology, and Biochemistry)
巻:
81
号:
1
ページ:
147-152
発行年:
2017年01月
JST資料番号:
G0021A
ISSN:
0916-8451
CODEN:
BBBIEJ
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)