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¥­¡¼¥ï¡¼¥É:Umeboshi ¤Î¸¡º÷·ë²Ì

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3H04-02
2023/03/16 10:30
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Changes in Proanthocyanidin during the Umeboshi Processing
¡ûÀµÌÚ ÃÒÌé1¡¢ËÙÀ¾ Ä«»Ò1,2¡¢Ìî¸ý ÚðÂÀϺ3¡¢ÌÚ¼ À麻Τ1¡¢Æ£¸¶ ·¼»Ë1¡¢°½Ìî ÌÐ2¡¢Èøùõ ²Åɧ1
¡ûTomoya MASAKI1, Asako HORINISHI1,2, Jotaro NOGUTI3, Chisari KIMURA1, Keishi HUJIWARA1, Shigeru AYANO2, Yoshihiko OZAKI1
1¶áµ¦Âç³ØʪÍý¹©¡¢2Ï²λ³¥Î¡¼¥­¥ç¡¼¿©Éʹ©¶È(³ô)¡¢3¶áµ¦Â籡À¸ÊªÍý¹©
1Kindai Univ., 2Wakayama Nokyo Foods Industry Co., LTD, 3Kindai Univ.
3H04-03
2023/03/16 10:30
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Change in compositions and functionalities of Umeboshi and Umezu during poduction process
¡û²Æ¸« Ãèçý1¡¢ÆïÉô ÀéÈÁ1¡¢²ÏÌî ÎÉÊ¿2¡¢±§Å﵆ ÍκÍ2¡¢±üÌî ¾Í¼£1
¡ûSORAMA NATSUMI1, CHIHO KUSUBE1, RYOHEI KONO2, HIROTOSHI UTSUNOMIYA2, YOSHIHARU OKUNO1
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1Nat. Inst. Technol., Wakayama college, 2Osaka Kawasaki Rihabilitation Univ.
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