米酒抗氧化能力随贮藏成熟期的变化及在加工食品中的应用

Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI:10.11428/KASEI.67.0_196

M. Ando, S. Kitao, K. Akiko, Michio Harada

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摘要

美林李的抗氧化能力随贮藏成熟期的变化及其在加工食品中的应用北藤智、安藤真美、川崎明子、原田道夫大阪Shoin女子大学健康与营养学院，4-2-26，大阪东坂市石岩市，577-8550，濑南大学农业学院，45-1，大阪平高市长古町，573-0101 Kokonoe美林株式会社，2-11，爱知市滨田町，hekinan市，爱知市，447-8603 〒577–8550 大阪府東大阪市菱屋西 4 – 2 –26 〒573–0101 大阪府枚方市長尾峠町45– 1 〒447–8603 愛知県碧南市浜寺町 2 –11

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Change in the antioxidant ability with the storage ripening period of Mirin lees and application for processed foods

Change in the antioxidant ability with the storage ripening period of Mirin lees and application for processed foods Satoshi Kitao, Mami Ando, Akiko Kawasaki, Michio Harada Faculty of Health and Nutrition, Osaka Shoin Women’s University, 4-2-26, Hishiyanishi, Higashiosaka-shi, Osaka, 577-8550 Faculty of Agriculture, Setsunan University, 45-1, Nagaotoge-cho, Hirakata-shi, Osaka, 573-0101 Kokonoe Mirin Co. Ltd., 2-11, Hamadera-machi, Hekinan-shi, Aichi, 447-8603 〒577–8550 大阪府東大阪市菱屋西 4 – 2 –26 〒573–0101 大阪府枚方市長尾峠町45– 1 〒447–8603 愛知県碧南市浜寺町 2 –11

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Journal for The Integrated Study of Dietary Habits

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