Characteristics of Japanese Mint Extracts Obtained by Subcritical-water Treatment-Reference-Cited by-同舟云学术

Characteristics of Japanese Mint Extracts Obtained by Subcritical-water Treatment

Published:2019 Issue:5 Volume:25 Page:695-703
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Nomura Shiori¹,Lee Wei-Ju²,Konishi Masaaki³,Saitoh Tohru⁴,Murata Miki⁴,Ohtsu Naofumi⁴,Shimotori Yasutaka³,Kohari Yoshihito⁴,Nagata Yuichi⁵,Chiou Tai-Ying³

Affiliation:

1. Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology

2. School of Food Safety, Taipei Medical University

3. School of Regional Innovation and Social Design Engineering, Kitami Institute of Technology

4. School of Earth, Energy and Environmental Engineering, Kitami Institute of Technology

5. Kitami Hakka Tsusho Co., Ltd.

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/25/5/25_695/_pdf

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