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伝統野菜吉川ナスの味に関わる成分の季節変動
https://doi.org/10.57375/0002000016
https://doi.org/10.57375/000200001605674e3d-d120-405f-8415-463dce8d8001
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
kiyou5311 088-094.pdf (4 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||
|---|---|---|---|---|---|---|---|---|
| 公開日 | 2024-02-13 | |||||||
| タイトル | ||||||||
| タイトル | 伝統野菜吉川ナスの味に関わる成分の季節変動 | |||||||
| 言語 | ja | |||||||
| タイトル | ||||||||
| タイトル | Changes of the Soluble Proteins in Polished Rice after Storage | |||||||
| 言語 | en | |||||||
| 言語 | ||||||||
| 言語 | jpn | |||||||
| キーワード | ||||||||
| 主題Scheme | Other | |||||||
| 主題 | Yoshikawa eggplant, Water, Brix value, Sugar, Amino acid | |||||||
| 資源タイプ | ||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||
| 資源タイプ | departmental bulletin paper | |||||||
| ID登録 | ||||||||
| ID登録 | 10.57375/0002000016 | |||||||
| ID登録タイプ | JaLC | |||||||
| アクセス権 | ||||||||
| アクセス権 | open access | |||||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||
| 著者 |
大能,俊久 / 上田,泰希 / 森下,友登
× 大能,俊久 / 上田,泰希 / 森下,友登
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| 著者（英） | ||||||||
| 姓名 | Toshihisa,Ohno / Taiki,Ueda / Yuto,Morishita | |||||||
| 言語 | en | |||||||
| 抄録 | ||||||||
| 内容記述タイプ | Abstract | |||||||
| 内容記述 | Yoshikawa eggplant is a traditional vegetable at Sabae city in Fukui prefecture. In this study, we examined its seasonal variation of composition about taste for three years from 2018 through 2020. Water content became low, and brix value became high in November through three years. Fructose content was significantly (p<0.001) higher than glucose content, and sucrose content was very low compared to fructose and glucose. Gamma-aminobutyric acid and arginine became low since late in October through three years. Total amino acids content was changed by the year, and did not show constant behavior. | |||||||
| 書誌情報 |
福井工業大学研究紀要 号 53, p. 88-94, 発行日 2023-10-31 |
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| 出版者 | ||||||||
| 出版者 | 福井工業大学 | |||||||
| 著者版フラグ | ||||||||
| 出版タイプ | VoR | |||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||
