Changes in Proanthocyanidin Content during the Processing of Umeshu, a Spirit-Based Liqueur of Japanese Apricot (<i>Prunus mume</i> Sieb. et Zucc.) Fruit-Reference-Cited by-同舟云学术

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Changes in Proanthocyanidin Content during the Processing of Umeshu, a Spirit-Based Liqueur of Japanese Apricot (Prunus mume Sieb. et Zucc.) Fruit

Published:2022-09-16 Issue:10 Volume:2 Page:1565-1573
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Horinishi Asako¹²,Toyama Yoshimasa¹,Watanabe Minoru¹,Ayano Shigeru²,Ozaki Yoshihiko¹^ORCID

Affiliation:

1. Department of Science and Technology on Food Safety, Faculty of Biology-oriented Science and Technology, Kindai University, 930 Nishimitani, Kinokawa-shi, Wakayama 649-6493, Japan

2. Wakayama Nokyo Foods Industry Co., Ltd., 1294, Hikata-Shinhama, Kainan, Wakayama 642-0002, Japan

Funder

Wakayama Nokyo Foods Industry Co., Ltd

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00208

Reference40 articles.

1. Spirits and liqueurs in European traditional medicine: Their history and ethnobotany in Tuscany and Bologna (Italy)

2. Japan Spirits and Liqueurs markers Association Statics (2021).pdf. http://www.yoshu.or.jp/statistics_legal/statistics/data/sta_h10-r03.pdf (accessed May 24, 2022).

3. Changes in compositions of ume (Prunus mume Sieb. et Zucc.) liqueur during production and aging.

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