Chemical features of phenolic extracts prepared on an industrial scale from a processing byproduct of the japanese apricot, mume fruit (Prunus mume sieb.et zucc.)

被引：0

作者：

Mitani, Takahiko ^{[1
]}

Mimura, Hisa ^{[1
]}

Horinishi, Asako ^{[2
]}

Tanaka, Yoshie ^{[3
]}

Mori, Megumi ^{[4
]}

Inaba, Nobuya ^{[5
]}

Yamanishi, Hisako ^{[4
]}

Akagi, Tomohiro ^{[4
]}

Oe, Takaaki ^{[6
]}

Koyama, Hajime ^{[3
]}

Hayashi, Yukinori ^{[7
]}

Ozaki, Yoshihiko ^{[2
]}

机构：

[1] Center of Regional Revitalization, Research Center for Food and Agriculture, Wakayama University, Wakayama,Wakayama,640-8510, Japan

[2] Faculty of Biology-oriented Science and Technology, Kindai University, Kinokawa,Wakayama,649-6493, Japan

[3] School of Medicine, Wakayama Medical University, Wakayama,Wakayama,641-0011, Japan

[4] Industrial Technology Center of Wakayama Prefecture, Wakayama,Wakayama,649-6261, Japan

[5] Wakayama Agricultural Processing Research Corporation, Wakayama,Wakayama,649-6212, Japan

[6] Fruit Tree Experimental Station, Wakayama Research Center of Agriculture and Fisheries, Minabe, Hidaka,Wakayama,645-0021, Japan

[7] JA (Japan Agricultural Cooperatives) Kinan, Tanabe,Wakayama,646-0027, Japan

来源：

关键词：

801; Chemistry; -; 801.1; General - 802.2 Chemical Reactions - 804 Chemical Products Generally - 821.4 Agricultural Products;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：147 / 152