[3Da01-10] Processing Manufacturing technology

9:45 AM - 10:00 AM JST(12:45 AM - 1:00 AM UTC)

[3Da04] Effect of salt-pickling temperature during Umeboshi processing on the quality and chemical composition of salted Ume fruit.

*takayoshi kitamura¹, asako horinishi², yoshihiko ozaki² (1. Kindai University Graduate School of Biology-Oriented Science and Technology, 2. kindai University Faculty of Biology-Oriented Science and Technology)

Keywords:

Prunus mume,proanthocyanidin