Development of Manufacturing Process of Squash Products Rich in .GAMMA.-Aminobutyric Acid, and an Effect of the Products on the Blood Pressure of Spontaneously Hypertensive Rats.
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Cited by 11 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. Studies on functionally enhanced subtropical agricultural products and their processed foods;Nippon Shokuhin Kagaku Kogaku Kaishi;2024-08-15
2. Characteristic analysis of cabbage cultivated or stored under snow cover and prototype development of its processed products;Nippon Shokuhin Kagaku Kogaku Kaishi;2022-08-15
3. Simple Quantitative Analysis of Gamma-Aminobutyric Acid in <i>Luffa aegyptiaca</i> Mill;Nippon Shokuhin Kagaku Kogaku Kaishi;2022-07-15
4. Characteristic analysis of cabbage cultivated or stored under snow cover and prototype development of its processed products;J JPN SOC FOOD SCI;2022
5. Production of GABA-Enriched Powder by a Brown Variety of Flammulina velutipes (Enokitake) and Its Antihypertensive Effects in Spontaneously Hypertensive Rats;Nippon Shokuhin Kagaku Kogaku Kaishi;2011
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