Art

J-GLOBAL ID：201602290902003079   Reference number：16A0809170

Analysis and evaluation on nutrient and active components of 19 kinds of olive leaves

19個の品種のオリーブ葉栄養及び活性成分を分析し,評価した。【JST・京大機械翻訳】

Author (6)： Hu Qingping (Nutrition and Food Hygiene, School of Public Health, Lanzhou University) ,  Wei Jianteng (Key Laboratory of Chemistry of Northwestern Plant Resources, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences) ,  He Hairong (Nutrition and Food Hygiene, School of Public Health, Lanzhou University) ,  Ye Chaojun (Gansu Longnan Garden Biotechnology Company Limited) ,  Duan Cunjuan (Nutrition and Food Hygiene, School of Public Health, Lanzhou University) ,  Liu Yewei (Nutrition and Food Hygiene, School of Public Health, Lanzhou University)
Material： Shipin yu Fajiao Gongye  (Food and Fermentation Industries)
Volume： 42  Issue： 1  Page： 162-166  Publication year： 2016 
JST Material Number： C2153A  ISSN： 0253-990X  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： The contents of 8 kinds of nut...

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Thesaurus term： reducing sugar ,  *Olea europaea ,  principal component analysis ,  quality ,  leaf analysis ,  clustering ,  dietary fiber ,  *breed ,  cluster analysis
Semi thesaurus term： 栄養成分 ,  *有効成分 , 【Automatic Indexing@JST】

Author keywords (5)： olive leaves ,  nutrient components ,  active ingredient ,  cluster analysis ,  principal components analysis

JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Food chemistry,nutritional value  (FJ01020J)

Terms in the title (7)： 品種 ,  オリーブ ,  葉 ,  栄養 ,  活性成分 ,  分析 ,  評価