Art
J-GLOBAL ID：200902162450431429   Reference number：02A0026641

Changes in Free Amino Acids, Sugars, Organic Acids and Browning of Umeshu (Japanese Plum Liqueur) during Long-Term Storage.

梅酒貯蔵中の遊離アミノ酸・糖・酸・色の変化 梅酒熟成に関する研究 第3報
Author (3)：
TOMINAGA AKIKO

About TOMINAGA AKIKO

(戸板女短大)

About 戸板女短大

, 
MIZUKAMI KAZUMI

About MIZUKAMI KAZUMI

(戸板女短大)

About 戸板女短大

, 
ARIKAWA TOMOKO

About ARIKAWA TOMOKO

(目白大学短大)

About 目白大学短大


Material：
日本家政学会誌  (Journal of Home Economics of Japan)

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Volume： 52  Issue： 11  Page： 1133-1138  Publication year： Nov. 15, 2001 
JST Material Number： F0763A  ISSN： 0913-5227  CODEN： NKGAEB  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*liqueur

About liqueur

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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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.
plum liquor

About plum liquor


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JST classification (1)：
JST classification
Category name(code) classified by JST.
General 
(FK04021Y)

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Terms in the title (8)：
Terms in the title
Keywords automatically extracted from the title.
梅酒

About 梅酒

, 
貯蔵

About 貯蔵

, 
遊離アミノ酸

About 遊離アミノ酸

, 
糖

About 糖

, 
酸

About 酸

, 
色の変化

About 色の変化

, 
熟成

About 熟成

, 
研究

About 研究


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