About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

The degradation of anthocyanin in the miso [a traditional Japanese seasoning] manufacturing process using black soy bean, and its antioxidant activity

2010

Sasahara, H., Kagawa-ken. Industrial Technology Center, Takamatsu (Japan). Food Research Inst.

AGROVOC Keywords
alimentos derivados de la soja anthocyane anthocyanidine anthocyanidins anthocyanins antioxidantes antioxidants antioxydant antocianidinas antocianinas brassage brewing brewing industry flavonoide flavonoides flavonoids food processing industrie brassicole malteado procesamiento de alimentos soja soybeans soyfoods traitement des aliments
Bibliographic information
Volume 105 Issue 2 ISSN 0914-7314
Pagination
pp. 79-87
Other Subjects
Industria cerveceria; Aliment a base de soja pour homme
Language
Japanese
Note
7 tab. 6 fig. 20 ref.
2010-05-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Agriculture, Forestry and Fisheries Research Information Technology Center

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]