The Precursors Affecting the Composition of Capsaicin and Its Analogues in the Fruits of Capsicum annuum var. annuum cv. Karayatsubusa
スポンサーリンク
概要
著者
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Iwai Kazuo
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Kawada Teruo
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Suzuki Tetsuya
The Research Center For Superplasticity Faculty Of Engineering Ibaraki University
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KAWADA Teruo
Departmentof FoodScience and Technology, Kyoto University
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