Transfer of caesium and potassium from Japanese apricot (Prunus mume Sieb.et Zucc.) to Japanese apricot liqueur (Umeliqueur)
Author:
Affiliation:
1. National Research Institute of Brewing; Higashihiroshima Japan
Publisher
Wiley
Subject
Food Science
Reference23 articles.
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3. Carbon stable isotopic compositions of citric acid and malic acid in Japanese apricot liqueur decrease as the fruit ripens;Food Chemistry;2019-03
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