Volatile and flavonoid components of Shikwasha fruit: changes during growth stages

Kenta Yamamoto

Presentation information

Oral presentation

C 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[2Hp] Vegetable, Fruit

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room H (3F N303)

Chair:Tetsuya Sugawara, Yasutaka Shigemura

5:00 PM - 5:15 PM

[2Hp-09] Volatile and flavonoid components of Shikwasha fruit: changes during growth stages

*Kenta Yamamoto¹, Ayumi Yahada², Ayami Yoshimoto¹, Hideaki Ohta¹ (1. Faculty of Nutritional Sciences, Nakamura Gakuen University, 2. R&D center for Five-sense Devices, Kyushu Univ.)

Keywords:citrus, volatile components, polymethoxyflavones

Abstract password authentication.
Password is required to view the abstract. The password has been sent to registered participants by email.