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切断後およびすりおろし後の経過時間に伴う大根のl-アスコルビン酸含量とアミラーゼ活性の変化

Type: article

Source: Institutional Repositories DataBase (IRDB)

Authors: 永井, 由香, 森内, 安子

Language: Japanese

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W7207946327

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Related to: 10