研究業績
Food chemistry 205, 122-8 (2016)
CO_ processing and hydration of fruit and vegetable tissues by clathrate hydrate formation.
著者
Takeya S,Nakano K,Thammawong M,Umeda H,Yoneyama A,Takeda T,Hyodo K,Matsuo S
カテゴリ
原著論文