Effects of the storage conditions of burdock (Arctium lappa L.) root on the quality of heat-processed burdock sticks

Scientia Horticulturae

Volumn 101, Issue 1-2, 2004, Pages 1-10

  Ishimaru, Megumi ^a   Kagoroku, Koichi ^a   Chachin, Kazuo ^a   Imahori, Yoshihiro ^a   Ueda, Yoshinori ^a  

^a Osaka Prefecture University   (Japan)

Author keywords

Burdock; Fructan; Low temperature; Muddy precipitation; Polyethylene film package

Indexed keywords

ROOT; STORAGE;

ARCTIUM; ARCTIUM LAPPA;

EID: 1842479212     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2003.09.002     Document Type: Article

References (3)

1. Bradford M.M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of proteindye binding. Anal. Biochem. 72:1976;248-254.
2. Li, P.H., 1985. Potato Physiology. Academic Press, USA.
3. Nagao Y. Changes of carbohydrates and chlorogenic acid content in edible burdock during growth and storage. J. Jpn. Soc. Hort. Sci. 65(Suppl. 2):1996;758-759.