Reduction of pyrrolizidine alkaloids by cooking pre-treatment for the petioles and the young spikes of Petasites japonicus

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Food Science and Technology Research Pub Date : 2022-01-01 DOI:10.3136/fstr.fstr-d-21-00245

M. Takenaka, N. Miyake, Toshiyuki Kimura, S. Todoriki, T. Urushiyama

引用次数: 2

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蒸煮预处理对枇杷叶柄和幼穗中吡咯利西啶类生物碱的还原

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology Research 工程技术-食品科技

CiteScore

1.40

自引率

0.00%

发文量

审稿时长

1.9 months

期刊介绍： ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.