Works matching IS 1341027X AND DT 2021 AND VI 68 AND IP 7
Results: 6
酸化防止容器で保存した醤油における開封後の香気成分変化.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 7, p. 306, doi. 10.3136/nskkk.68.306
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- Article
エソ鱗由来コラーゲンペプチドが卵巣摘出ラットの 骨代謝に及ぼす影響
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 7, p. 290, doi. 10.3136/nskkk.68.290
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- Article
水産養殖における染色体操作技術とゲノム操作技術の利用と展望.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 7, p. 277, doi. 10.3136/nskkk.68.277
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- Article
ブドウ灰色カビ病に対する微生物農薬としての ヴィンヤード野生酵母の探索
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 7, p. 328, doi. 10.3136/nskkk.68.328
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- Article
揮発性成分による玄米中貯穀害虫の検出： リアルタイム質量分析法を用いた迅速分析
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 7, p. 319, doi. 10.3136/nskkk.68.319
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- Article
米粉混合パンにおける米粉デンプン損傷度の差異が製パン性 およびパンの経時的変化へ及ぼす影響
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 7, p. 297, doi. 10.3136/nskkk.68.297
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- Article