CHEMICAL-PROPERTIES OF PECTIC SUBSTANCES AND COMPOSITIONS OF CELL-WALL POLYSACCHARIDES FROM JAPANESE RADISHES AND THEIR CHANGES DURING DRYING AND SALTING

被引：0

作者：

KANEKO, K

KURASAWA, H

MAEDA, Y

机构：

[1] KORIYAMA WOMANS COLL, DEPT FOOD SCI, KORIYAMA, FUKUSHIMA 963, JAPAN

[2] UTSUNOMIYA UNIV, DEPT AGR CHEM, UTSUNOMIYA, TOCHIGI 320, JAPAN

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1980年 / 27卷 / 06期

关键词：

D O I：

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：298 / 304

页数：7

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