Quantitative Evaluation of Selenium Contained in tea by High Performance Liquid Chromatography
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概要
- 論文の詳細を見る
- University of Tokyo Pressの論文
- 2001-06-01
著者
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YOSHIDA Munehiro
Laboratory of Food and Nutritional Sciences, Faculty of Chemistry, Materials and Bioengineering, Kan
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TACHI Hiroshi
Department of Hematology and Chemotherapy, Aichi Cancer Center Hospital
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Kimura Yuka
Laboratory Of Food And Nutritional Science Department Of Biotechnology Faculty Of Engineering Kansai
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Fukunaga Kenji
Department Of Life Science And Biotechnology Faculty Of Chemistry Materials And Bioengineering And H
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Yoshida Munehiro
Laboratory Of Food And Nutritional Science Department Of Biotechnology Faculty Of Engineering Kansai
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Tachi Hiroshi
Department Of Brewing Junior College Of Tokyo University Of Agriculture
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Fukunaga K
Department Of Public Health Kansai Medical University
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ABE Mamiko
Laboratory of Food and Nutritional Science, Department of Biotechnology, Faculty of Engineering, Kan
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ANDO Tatsuhiko
Department of Brewing, Junior College of Tokyo University of Agriculture
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Ando Tatsuhiko
Department Of Brewing Junior College Of Tokyo University Of Agriculture
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Abe Mamiko
Laboratory Of Food And Nutritional Science Department Of Biotechnology Faculty Of Engineering Kansai
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TACHI Hiroshi
Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture
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FUKUNAGA Kenji
Department of Biotechnology, Faculty of Engineering, Kansai University
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KIMURA Yuka
Laboratory of Chemical Pharmacology, Department of Drug Evaluation and Toxicological Sciences, Faculty of Pharmaceutical Sciences, Chiba University
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