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International Journal of Food Science
Volume 2017, Article ID 2375181, 6 pages
https://doi.org/10.1155/2017/2375181
Research Article

Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice

National Institute of Technology, Okinawa College, 905 Henoko, Nago City, Okinawa 905-2192, Japan

Correspondence should be addressed to Eisuke Kuraya; pj.ca.tc-awaniko@ayaruk

Received 1 March 2017; Accepted 29 May 2017; Published 6 July 2017

Academic Editor: Mitsuru Yoshida

Copyright © 2017 Eisuke Kuraya et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Eisuke Kuraya, Akiko Touyama, Shina Nakada, Osamu Higa, and Shigeru Itoh, “Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice,” International Journal of Food Science, vol. 2017, Article ID 2375181, 6 pages, 2017. https://doi.org/10.1155/2017/2375181.