Measurement of antioxidative capacity of fish sauce using chemiluminescence method (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)
スポンサーリンク
概要
著者
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Harada Kazuki
Department Of Food Science And Technology National Fisheries University Independent Administrative I
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Kitao Satoshi
Department Of Food Science And Nutrition Faculty Of Liberal Arts Osaka Shoin Women's University
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ANDO Mami
Department of Human Nutrition, Faculty of Human Life Science, Yamaguchi Prefectural University
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Ando Mami
Department Of Human Nutrition Faculty Of Human Life Science Yamaguchi Prefectural University
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