Various Cooking Methods and the Flavonoid Content in Onion
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概要
- 論文の詳細を見る
- University of Tokyo Pressの論文
- 2001-02-01
著者
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Ioku Kana
大阪教育大学
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Ioku Kana
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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Ioku Kana
National Food Research Institute Ministry Of Agriculture Forestry And Fisher
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Ioku Kana
Faculty Of Education Osaka Kyoiku University
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Terao J
Univ. Tokushima Tokushima Jpn
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Terao J
Faculty Of Medicine Tokushima University
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Terao Junji
ファンケル中央研究所
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Terao Junji
Course Of Nutrition School Of Nutrition The University Of Tokushima
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Terao J
Univ. Of Tokushima Graduate School Tokushima Jpn
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Aoyama Yuka
Faculty Of Education Osaka Kyoiku University
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TOKUNO Ayaka
Faculty of Education, Osaka Kyoiku University
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NAKATANI Nobuji
Department of Food and Nutrition, Faculty of Human Life Science, Osaka City University
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TAKEI Yoko
Faculty of Education, Osaka Kyoiku University
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Takei Yoko
Faculty Of Education Osaka Kyoiku University
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Tokuno Ayaka
Faculty Of Education Osaka Kyoiku University
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Nakatani N
Osaka City Univ. Osaka Jpn
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Nakatani Nobuji
Department Of Food And Nutrition Faculty Of Human Life Science Osaka City University
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Terao J
Course of Nutrition, School of Nutrition, The University of Tokushima
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Nakatani N
Department of Food and Nutrition, Faculty of Human Life Science, Osaka City University
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Takei Y
Faculty of Education, Osaka Kyoiku University
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