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Changes in Anthocyanins, Polyphenols and .BETA.-Carotene in the Manufacture of Colored Sweet Potato Miso
有色サツマイモ味噌製造におけるアントシアニン,ポリフェノールおよびβ‐カロテンの変化

Yoichi Nishiba, Takafumi Unoki, Tomoyuki Oki, Terumi Sugawara, Ikuo Suda
2008 Nippon Shokuhin Kagaku Kogaku kaishi  

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doi:10.3136/nskkk.55.69 fatcat:fbxxuh6nozbmtgyj5rlrvvkro4
lang:ja
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Yoichi Nishiba, Takafumi Unoki, Tomoyuki Oki, Terumi Sugawara, Ikuo Suda. "Changes in Anthocyanins, Polyphenols and .BETA.-Carotene in the Manufacture of Colored Sweet Potato Miso." Nippon Shokuhin Kagaku Kogaku kaishi 55.2 (2008) 69-75