Chemical studies on the quality of citrus juices. Part III. Effect of oxygen on the browning and formation of furfural in yuzu juice.

• LI Zhong-Fu

  Department of Agricultural Chemistry, Faculty of Agriculture, Kochi University

• SAWAMURA Masayoshi

  Department of Agricultural Chemistry, Faculty of Agriculture, Kochi University

• YANO Hiroaki

  Department of Agricultural Chemistry, Faculty of Agriculture, Kochi University

収録刊行物

• Agricultural and Biological Chemistry

  Agricultural and Biological Chemistry 53 (7), 1979-1981, 1989

  公益社団法人 日本農芸化学会

キーワード

• General Agricultural and Biological Sciences
• General Biochemistry, Genetics and Molecular Biology

詳細情報

• CRID: 1390001206468807424
• NII論文ID: 110006324432
• NII書誌ID: AA00515312
• DOI: 10.1271/bbb1961.53.1979
• COI: 1:CAS:528:DyaL1MXltlartrc%3D
• ISSN: 18811280
• ISSN: 00021369
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles