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CHANGES IN THE CHEMICAL CONSTITUENTS OF BAMBOO SHOOTS DURING STORAGE AT 274 OR 293 K (1 OR 20 DEG C).

[In Japanese. / En japonais.]

Author(s) : KOZUKUE E.

Type of article: Article

Summary

THE SHOOTS HAVE A STORAGE LIFE OF ONE MONTH AT 274 K (1 DEG C) AND ONLY TWO DAYS AT 293 K (20 DEG C). ASCORBIC ACID, OXALIC ACID, GLUCOSE, FRUCTOSE, SUCROSE,TYROSINE CONTENTS DECREASE DURING STORAGE. DURING STORAGE AT 274 K THE CHANGES IN GLUCIDE AND AMINO-ACID PROFILES ARE SMALL. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-211249.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1987-0155
  • Languages: Japanese
  • Source: Nippon Eiyo Shokuryo Gakkaishi - vol. 39 - n. 1
  • Publication date: 1986

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