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Studies on the composition and processing suitability of 'Mume' fruit. Part I. Changes in organic acid and free amino acid compositions of 'Mume' fruit in relation to variety and harvest maturity.

机译：“驼粉”果实的组成和加工适用性研究。第I部分。关于各种和收获成熟的“驼粉”果实的有机酸和游离氨基酸组成的变化。

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Norio KAKIUCHI; Kazuko ISHIKAWA; Sanae MORIGUCHI; Hidetoshi KYOTANI; Masao YOSHIDA;
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年度 1985
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1. Comparative Analysis of Free Amino Acids and Nucleosides in Different Varieties of Mume Fructus Based on Simultaneous Determination and Multivariate Statistical Analyses [J] . Jinmei Ou, Rui Wang, Xiaoli Li, International journal of analytical chemistry . 2020,第1期

机译：基于同时测定和多变量统计分析的Mume果实不同品种的游离氨基酸和核苷的比较分析
2. Evaluation of sugar, free amino acid, and organic acid compositions of different varieties of vegetable soybean (Glycine max [L.] Merr). [J] . Song JiangFeng, Liu ChunQuan, Li DaJing, Industrial Crops and Products . 2013,第Null期

机译：不同品种蔬菜大豆（Glycine Max [L.] Merr）的糖，游离氨基酸和有机酸组成的评价。
3. Influence of grapevine leafroll associated viruses (GLRaV-2 and -3) on the fruit composition of Oregon Vitis vinifera L. cv. Pinot noir: Free amino acids, sugars, and organic acids [J] . Jungmin Lee, Karen E. Keller, Christopher Rennaker, Food Chemistry . 2009,第1期

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4. Effect of 1-MCP and salicylic acid on sugars, organic acids and amino acids in peach fruit during postharvest ripening [C] . Yousheng Wang, Xiaoyan Chen, Liping Li, International Conference on Chemical Engineering and Advanced Materials . 2012

机译：1-MCP和水杨酸对桃果糖，有机酸和氨基酸在采后成熟过程中的影响
5. Separation of tomato processing waste material determination of the chemical composition of the components and bioavailable amino acids and true metabolizable energy of tomato by-products project demonstrating excellence. [D] . Anaba, Rowland Nnamdi Chukwuemeka. 2001

机译：番茄加工废料的分离测定成分的化学组成和可生物利用的氨基酸以及番茄副产品的真实可代谢能量项目证明了其卓越性。
6. Comparative Analysis of Free Amino Acids and Nucleosides in Different Varieties of Mume Fructus Based on Simultaneous Determination and Multivariate Statistical Analyses [O] . Jinmei Ou, Rui Wang, Xiaoli Li, 2020

机译：基于同时测定和多变量统计分析的Mume果实不同品种的游离氨基酸和核苷的比较分析
7. Studies on the composition and processing suitability of "Mume" fruit. Part II. Effects of variety and harvest maturity on the extraction of "Mume" fruit juice by osmosis of sugar solution. [O] . Norio KAKIUCHI, Sanae MORIGUCHI 1985

机译：“驼粉”果实的组成和加工适用性研究。第二部分。糖溶液渗透渗透量和收获成熟度对“驼粉”果汁的影响。

Studies on the composition and processing suitability of 'Mume' fruit. Part I. Changes in organic acid and free amino acid compositions of 'Mume' fruit in relation to variety and harvest maturity.

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