Changes of the Contents of Sugars, Starch and Pectic Substances, of Acidity of Bananas during Ripening

Overview of attention for article published in Nippon Eiyo Shokuryo Gakkaishi, January 1974

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へー！ "バナナ果実の果肉と果皮の割合は, 平均して, 果肉60.7～62.2%, 果皮39.2～37.8%である" https://t.co/AA1nF7GMeE

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