Preparation of Zinc-Rich Powder from Oysters and Evaluation of Its Bioavailability
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概要
- 論文の詳細を見る
- 2003-12-30
著者
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松田 芳和
日本クリニック(株)
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Yoshida Munehiro
Laboratory Of Food And Nutritional Science Department Of Biotechnology Faculty Of Engineering Kansai
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Fukunaga Kenji
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Fukunaga Kenji
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Yoshida Munehiro
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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KITANI Shoko
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Ka
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KITANI Sachiko
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Ka
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Kitani Sachiko
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Kitani Shoko
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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