Running title: Quality of ginger after high pressure treatment: the effect of high-pressure treatment on the quality of grated ginger
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概要
著者
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Noma Seiji
Graduate School Of Bioresource And Bioenvironmental Sciences
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Yamaguchi Keiko
Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B
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Yamaguchi Keiko
Department Of Food And Nutrition Japan Women's University
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Kato Tatsuo
Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B
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Noma Seiji
Division of Food Science & Biotechnology, Department of Bioscience & Biotechnology, Kyushu University
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- The Effects of High Hydrostatic Pressure Treatment on the Flavor and Color of Grated Ginger
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- Running title: Quality of ginger after high pressure treatment: the effect of high-pressure treatment on the quality of grated ginger
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