STUDIES ON FREE SUGARS, FREE SUGAR-ALCOHOLS AND ORGANIC-ACIDS OF EDIBLE MUSHROOMS

被引：0

作者：

YOSHIDA, H ^{[1
]}

SUGAHARA, T ^{[1
]}

HAYASHI, J ^{[1
]}

机构：

[1] KAGAWA NUTR COLL, TOSHIMA KU, TOKYO 170, JAPAN

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1982年 / 29卷 / 08期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：451 / 459

页数：9

共 50 条

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YOSHIDA, H ;

SUGAHARA, T ;

HAYASHI, J .

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1986, 33 (06) :426-433

[2] CONTENTS OF FREE SUGARS, FREE SUGAR ALCOHOLS AND ORGANIC-ACIDS IN DIFFERENT GRADES OF DRIED SHIITAKE MUSHROOM (LENTINUS-EDODES SING) [J].

YOSHIDA, H ;

SUGAHARA, T ;

HAYASHI, J .

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1979, 26 (08) :356-359

[3] Biotechnological production of sugar-alcohols: Focus on Yarrowia lipolytica and edible/medicinal mushrooms [J].

Diamantopoulou, Panagiota ;

Papanikolaou, Seraphim .

PROCESS BIOCHEMISTRY, 2023, 124 :113-131

[4] STUDIES ON FREE SUGARS AND FREE SUGARALCOHOLS OF MUSHROOMS [J].

YOSHIDA, H ;

SUGAHARA, T ;

HAYASHI, J .

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1984, 31 (12) :765-771

[5] Characterization of eutectic mixtures of sugars and sugar-alcohols for cryopreservation [J].

Joules, Adam ;

Burrows, Tessa ;

Dosa, Peter I. ;

Hubel, Allison .

JOURNAL OF MOLECULAR LIQUIDS, 2023, 371

[6] FREE AMINO-ACIDS, SUGARS, AND ORGANIC-ACIDS IN AQUEOUS BEEF EXTRACT [J].

JARBOE, JK ;

MABROUK, AF .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (05) :787-791

[7] SIMULTANEOUS HPLC DETERMINATION OF ORGANIC-ACIDS, SUGARS AND ALCOHOLS [J].

DOYON, G ;

GAUDREAU, G ;

STGELAIS, D ;

BEAULIEU, Y ;

RANDALL, CJ .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1991, 24 (1-2) :87-94

[8] COMPOSITION OF FREE SUGARS, ORGANIC-ACIDS, FREE AMINO-ACIDS AND OLIGOPEPTIDES OF KOCHUJANG SEASONING MADE IN KOREA [J].

TSUJI, K ;

KANEKO, K ;

KIM, CH ;

OTOGURO, C ;

KANEDA, T .

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1994, 41 (08) :568-573

[9] STUDIES ON ORGANIC-ACIDS AND SUGARS OF SOUR ORANGES [J].

SAWAMURA, M ;

KUSUNOSE, H .

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1979, 26 (11) :503-507

[10] AQUEOUS FLAVOR PRECURSORS - FREE NITROGENOUS COMPOUNDS, SUGARS AND ORGANIC-ACIDS IN RED MEATS [J].

MABROUK, AF ;

HOLMES, LG .

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1976, 172 (SEP3) :159-159

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