文献
J-GLOBAL ID:202002265428042561
整理番号:20A2776998
冷蔵中の硬質キウイフルーツの種々の品種のフェノール類,可溶性固体,ビタミンCおよび抗酸化能の変化【JST・京大機械翻訳】
Changes in phenolics, soluble solids, vitamin C, and antioxidant capacity of various cultivars of hardy kiwifruits during cold storage
著者 (5件):
Jeong Ha-Ram
(Graduate School of Biotechnology, Kyung Hee University, Yongin, Republic of Korea)
,
Cho Hye-Seung
(Fruit Research Institute, Jeonnam Agricultural Research and Extension Services, Haenam, Republic of Korea)
,
Cho Youn-Sup
(Fruit Research Institute, Jeonnam Agricultural Research and Extension Services, Haenam, Republic of Korea)
,
Kim Dae-Ok
(Graduate School of Biotechnology, Kyung Hee University, Yongin, Republic of Korea)
,
Kim Dae-Ok
(Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Republic of Korea)
資料名:
Food Science and Biotechnology
(Food Science and Biotechnology)
巻:
29
号:
12
ページ:
1763-1770
発行年:
2020年
JST資料番号:
W4372A
ISSN:
1226-7708
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)