Aroma Constituents and Enzyme Activities of Japanese Long Coriander Leaves (Culantro, Eryngium foetidum L.)

• QUYNH Cung Thi To

  Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu University

• KUBOTA Kikue

  Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu University

収録刊行物

• Food science and technology research

  Food science and technology research 18 (2), 287-294, 2012-03-01

キーワード

• Japanese long coriander
• Eryngium foetidum
• aroma constituents
• aliphatic aldehyde reductase
• enzyme activities

詳細情報

• CRID: 1573105975596884480
• NII論文ID: 10030918238
• NII書誌ID: AA11320122
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
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