[S09-P] XI International Symposium on Human Health Effects of Fruits and Vegetables - FAVHEALTH2026

[S09-P-15] Utilization of Whole Chinese Quince Fruit in Food Applications: Effects of Processing Conditions on Procyanidins and Cyanogenic Compounds

*Kota Higuchi¹, Shinya Yamazaki², Yasunori Hamauzu¹ (1. Shinshu University (Japan), 2. Nagano Prefecture General Industrial Technology Center (Japan))

Keywords:

Chinese quince fruit,fine milling,procyanidins,amygdalin,whole-fruit utilization

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