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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-153
filingDate 2001-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c491563eb74f1c39b647ddb4259d1e01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9070f8c2ad0af9cd17138c7e992bb83f
publicationDate 2002-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2002335859-A
titleOfInvention Method for preventing discoloration of fruits or their processed products and discoloration inhibitor
abstract (57) [Problem] To provide a method for preventing discoloration such as browning in a fruit or a processed product thereof, which has an excellent effect of preventing discoloration and has no adverse effect on the human body. SOLUTION: To prevent discoloration of a fruit or a processed product thereof, the fruit or the processed product is squeezed in a non-heated state, A method for preventing discoloration of fruits or their processed products, characterized in that the fruits or their processed products are subjected to contact treatment with crushed or cut leeks, and in preventing the discoloration of fruits or their processed products, the fruits or their processed products are kept in a non-heated state. A method for preventing discoloration of fruits or their processed products, characterized by being enclosed in a non-contact state with green onions squeezed, ground or cut, and squeezed, ground or cut in a non-heated state Provided is an agent for preventing discoloration of fruits or processed products thereof, comprising leek or a component thereof as an active ingredient.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8704050-B2
priorityDate 2001-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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