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酵素法を用いたヘチマのγ-アミノ酪酸 （GABA）の簡易定量.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 7, p. 361, doi. 10.3136/nskkk.69.361
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- Article
新潟オリジナル乳酸菌を活用した新たな食品加工技術の開発.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 7, p. 335, doi. 10.3136/nskkk.69.335
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- Article
ニラ茎部の処理・保存条件によるメチインと アリインの含有量変化.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 7, p. 343, doi. 10.3136/nskkk.69.352
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- Article
小麦の麦角アルカロイド一斉分析法.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 7, p. 353, doi. 10.3136/nskkk.69.353
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- Publication type:
- Article