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ナチュラルチーズ添加パンの成分特性.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 8, p. 271, doi. 10.3136/nskkk.67.271
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- Article
新しい果実シーベリー，実は最古の植物です.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 8, p. 292, doi. 10.3136/nskkk.67.292
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- Article
北海道産小果実の抗酸化機能について.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 8, p. 285, doi. 10.3136/nskkk.67.285
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- Article
研究小集会果汁部会の趣旨 北海道の果実を考える.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 8, p. 282, doi. 10.3136/nskkk.67.282
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- Article
蒸し度の異なる煎茶（荒茶）における水溶性ペクチンと カテキン類の含量分析.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 8, p. 264, doi. 10.3136/nskkk.67.264
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- Article
エゴノリの血糖上昇抑制および血管内皮細胞保護作用.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 8, p. 257, doi. 10.3136/nskkk.67.257
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- Article
スポーツサプリメント「卵白ペプチド」の機能性評価.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 8, p. 245, doi. 10.3136/nskkk.67.245
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- Article