Effect of Water Activity on Lipid Oxidation and Browning of Kori-tofu
スポンサーリンク
概要
著者
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HOMMA Seiichi
Department of Bioscience, Tokyo University of Agriculture
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FUJIMAKI Masao
Department of Agricultural Chemistry, University of Tokyo
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FUJIMAKI Masao
Department of Food and Nutrition, Ochanomizu University
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FUJIMAKI Masao
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
関連論文
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