Art
J-GLOBAL ID：200902220918957881   Reference number：05A0370079

紫サツマイモアントシアニンの加工特性

Author (1)：
TSUKUI AKIO

About TSUKUI AKIO

(東京家政学院短大)

About 東京家政学院短大


Material：
日本食生活学会誌  (Journal for the Integrated Study of Dietary Habits)

About 日本食生活学会誌


Volume： 15  Issue： 4  Page： 222-228  Publication year： Mar. 30, 2005 
JST Material Number： L3330A  ISSN： 1346-9770  CODEN： NSGIFO  Document type： Article
Article type： 文献レビュー  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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Ipomoea batatas

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,...
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All keywords is available on JDreamIII(charged).
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シアニジン系アントシアニン

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,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Food additives 
(FJ10020H)

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,  Vegetables and processed vegetable products 
(FJ11020O)

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Reference (18)：
ｍore...
Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
紫サツマイモ

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, 
アントシアニン

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, 
加工特性

About 加工特性


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