{"title":"低温条件下添加少量酶液处理柚子汁渣对膏体产率及其挥发性成分的影响","authors":"Takashi Osaka, Chikako Sakai, Kazuyoshi Fujii","doi":"10.3136/fstr.fstr-d-22-00125","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.7000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of enzymatic treatments on yuzu (Citrus junos) juice residue under low temperature by adding small amounts of enzyme solutions on paste yields, and their volatile compositions\",\"authors\":\"Takashi Osaka, Chikako Sakai, Kazuyoshi Fujii\",\"doi\":\"10.3136/fstr.fstr-d-22-00125\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12332,\"journal\":{\"name\":\"Food Science and Technology Research\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Technology Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3136/fstr.fstr-d-22-00125\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3136/fstr.fstr-d-22-00125","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effects of enzymatic treatments on yuzu (Citrus junos) juice residue under low temperature by adding small amounts of enzyme solutions on paste yields, and their volatile compositions
期刊介绍:
''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.