提取器类型对石和柑桔汁偏好及感官特性的影响

Food Preservation Science Pub Date : 1900-01-01 DOI:10.5891/jafps.35.121

Kazuna Miyagi, T. Fujise, N. Koga, Koji Wada, M. Yano, M. Takenaka, S. Isobe, H. Ohta

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摘要

*1中村学园大学营养科学系，5 - 7 - 1福冈县济南区别府814 - 0198 *2琉球大学农学院，1冲绳西原町仙原区903 - 0213 *3国立农业食品研究机构，生物技术研究推进机构，3 - 18 - 19东京鸟户门港户区105 - 0001 *4国立农业食品研究机构，国立食品研究所，2 - 1 - 12，筑波关农台，茨城县305 - 8642

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Influence of Extractor Type on Preference and Sensory Characteristics of Shiikuwasha (Citrus depressa Hayata) Juice

*1 Department of Nutritional Sciences, Nakamura GakuenUniversity, 5−7−1 Befu, Jyonan-ku, Fukuoka 814−0198 *2 Faculty of Agriculture, University of the Ryukyu, 1Senbaru, Nishihara-cho, Okinawa 903−0213 *3 National Agriculture and Food Research Organization, Bio-oriented Technology Research Advancement Institution, 3−18−19 Minato-ku, Toranomon, Tokyo 105−0001 *4 National Agriculture and Food Research Organization, National Food Research Institute, 2−1−12, Kannondai, Tsukuba, Ibaraki 305−8642

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Food Preservation Science

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