スポンサーリンク
Hiroshima Prefectural Technol. Res. Inst. Hiroshima Jpn | 論文
- Inactivation of L. fructivorans in Sake Using a Continuous Flow System for High-Pressure Carbonation
- Inactivation of Enzymes in Fresh Sake Using a Continuous Flow System for High-Pressure Carbonation
- Differential Recovery of Terpene Hydrocarbons and Oxygenated Compounds from Condensates Containing Essential Oil Discharged during Concentration of Citrus Juices Using a Ceramic Membrane
- S-Methylmethionine Sulfonium in Fruits of Citrus Hybrids
- Flavonoid Composition of Fruit Tissues of Citrus Species
- Inactivation of Enzymes in Namazake Using Micro-bubble Supercritical Carbon Dioxide
- Deodorizing Effect of Coriander on the Offensive Odor of the Porcine Large Intestine
- Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion
- Enzymatic Production of Malto-oligosaccharide in Potato by Freeze-Thaw Infusion
- Decreased Hardness of Dietary Fiber-Rich Foods by the Enzyme-Infusion Method
- Enzyme Inactivation and Quality Preservation of Sake by High-Pressure Carbonation at a Moderate Temperature
- UV-Blocking Film for Food Storage using Titanium Dioxide