Presentation Information
[P030]Behavior of the free amino acids concentration and the mechanical properties of high-pressured carrots in the preservation after high pressure treatment
*HARUKI HOSHINO1, TOMOYUKI FUJII1, DAITARO ISHIKAWA1, JIAMIN YANG1 (1. Tohoku graduate school of agricultural science)
Keywords:
high-pressure,carrot,physical properties,free amino acid
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