文献
J-GLOBAL ID:201802225595098529
整理番号:18A0715074
成熟中のPetai(Parkia speciosa Hassk.)種子の形態学的,糖組成および揮発性フレーバ特性の変化【JST・京大機械翻訳】
Alterations in the morphological, sugar composition, and volatile flavor properties of petai (Parkia speciosa Hassk.) seed during ripening
著者 (4件):
Asikin Yonathan
(Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa 903-0213, Japan)
,
Kusumiyati
(Faculty of Agriculture, Padjadjaran University, Jalan Raya Bandung-Sumedang KM 21, Jatinangor, West Java 45363, Indonesia)
,
Taira Eizo
(Department of Regional Agricultural Engineering, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa 903-0213, Japan)
,
Wada Koji
(Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa 903-0213, Japan)
資料名:
Food Research International
(Food Research International)
巻:
106
ページ:
647-653
発行年:
2018年
JST資料番号:
D0633A
ISSN:
0963-9969
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)