Influence of the Maturity of the Fruit Material on Various Components and Taste of Ume Liquor.-Reference-Cited by-同舟云学术

Influence of the Maturity of the Fruit Material on Various Components and Taste of Ume Liquor.

Published:1998 Issue:1 Volume:4 Page:59-65
ISSN:1881-3976
Container-title:Food Science and Technology International, Tokyo
language:en
Short-container-title:FSTI

Author:

KANEKO Kentaro,OTOGURO Chikao,YOSHIDA Norihiko,UTADA Makoto,TSUJI Kyoko,KIKUCHI Setsuko,CHA Hawan-Soo

Publisher

Japanese Society for Food Science and Technology

Reference22 articles.

1. Abe, H. and Mizutani, R. (1970). Composition of organic acids in Japanese plum liqueur. Nippon Kasei Gakkaishi, 21, 292-296 (in Japanese).

2. Arikawa, T. and Ohshima, S. (1995). Studies on the aging of Ume (Japanese apricot) liqueur (Part 1) Changes in sugar components during aging. Nippon Kasei Gakkaishi, 46, 635-640 (in Japanese).

3. Arikawa, T., Ohshima, S. and Takagaki, H. (1997). Aroma substances in umeshu (Japanese apricot liqueur) and their changes during storage. Nippon Kasei Gakkaishi, 48, 295-301 (in Japanese).

4. Hatanaka, H. and Kaneda, Y. (1985). Food hygienic investigation on Japanese apricot extract. Shokuhin Eiseigaku Zasshi 26, 350-356 (in Japanese).

5. Kakiuchi, N., Ishikawa, K., Moriguchi, S., Kyotani, H. and Yoshida, M. (1985). Changes in organic acid and free amino acid compositions of “Mume” fruit in relation to variety and harvest maturity. Studies on the composition and processing suitability of “Mume” fruit Part I. Nippon Shokuhin Kogyo Gakkaishi, 32, 669-676 (in Japanese).

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