Art
J-GLOBAL ID：200902102853714533   Reference number：99A0220770

New trends of drink, frozen dessert and dessert. Characteristics and utilization of enzyme processed hesperidin.

飲料・冷菓・デザートの新動向 酵素処理ヘスペリジンの特性と利用
Author (1)：
YUMOTO TAKASHI

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(東洋精糖)

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Material：
食品と科学  (Food Science)

About 食品と科学


Volume： 41  Issue： 2  Page： 90-94  Publication year： Feb. 1999 
JST Material Number： G0895A  ISSN： 0037-4105  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*polyphenol

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,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
food additive

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,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Food additives 
(FJ10020H)

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Substance index (1)：
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Hesperidin

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Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
飲料

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, 
冷菓

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, 
デザート

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, 
動向

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, 
酵素

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, 
ヘスペリジン

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