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(財) 東洋食品研究所 | 論文
- 新しい加工用イチゴ品種ベニヒバリの特性
- Effect of Ethylene Treatment on the Occurrence of Bitterness and the Production of a Bitter Compound in Different Tissue of Partially Processed Carrot:Studies on Physiological and Chemical Changes of Partially Processed Carrot-Part X