Organic Acids, Free Amino Acids and Sugars Compositions in Ume(Prunus mume) Extract, and Change of Their Component during Preparation Process of Ume Extract.
Author:
Publisher
Japanese Society of Nutrition and Food Science
Subject
General Materials Science
Cited by 10 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Comparative phytochemical property and antioxidant activity of sixteen Mei (Prunus mume) fruit cultivars from six provinces in China;International Journal of Food Properties;2022-03-27
2. Investigating a novel hepatoprotective substance from ume extract (heated Japanese apricot juice concentrate). Part 1: Finding an active substance using a liver injury rat model;NFS Journal;2021-06
3. Investigating a novel hepatoprotective substance from ume extract (heated Japanese apricot juice concentrate). Part 2: Elucidation of chemical structure;NFS Journal;2021-05
4. Study of the Antibacterial Efficacy of Bainiku-Ekisu against Pathogens;International Journal of Bacteriology;2014-10-28
5. Effects of Temperature and Sugar Concentration on the Colour Development, 5-hydroxymethoxylfurfural Production, and Antioxidative Activity Development in the Caramelisation of Acidic Glucose Solution;International Journal of Food Engineering;2012-06-06
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