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コシヒカリに由来する良食味遺伝子座が米および米飯の低分子量化合物に及ぼす影響
https://repository.naro.go.jp/records/5540
https://repository.naro.go.jp/records/55405c9a394b-0a4b-4b2c-ad3a-61ee8518edbc
Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||
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公開日 | 2021-01-05 | |||||||||||
タイトル | ||||||||||||
タイトル | コシヒカリに由来する良食味遺伝子座が米および米飯の低分子量化合物に及ぼす影響 | |||||||||||
タイトル | ||||||||||||
言語 | en | |||||||||||
タイトル | Effect of Good Eating Quality Gene Loci of Koshihikari on the Composition of Low Molecular Weight Compounds of Polished and Cooked Rice | |||||||||||
言語 | ||||||||||||
言語 | jpn | |||||||||||
資源タイプ | ||||||||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
資源タイプ | journal article | |||||||||||
アクセス権 | ||||||||||||
アクセス権 | metadata only access | |||||||||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||||||||
著者 |
堀, 清純
× 堀, 清純
WEKO
843
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書誌情報 |
日本食品科学工学会誌 en : Nippon Shokuhin Kagaku Kogaku Kaishi|Journal of the Japanese Society for Food Scinece and Technology 巻 66, 号 5, p. 159-169, 発行日 2019-05-23 |
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出版者 | ||||||||||||
出版者 | 日本食品科学工学会|Japanese Society for Food Science and Technology | |||||||||||
ISSN | ||||||||||||
収録物識別子タイプ | ISSN | |||||||||||
収録物識別子 | 1341-027X | |||||||||||
DOI | ||||||||||||
識別子タイプ | DOI | |||||||||||
関連識別子 | 10.3136/nskkk.66.159 | |||||||||||
情報源 | ||||||||||||
関連名称 | SC10202005260016 | |||||||||||
情報源 | ||||||||||||
関連名称 | NARO成果DBd | |||||||||||
関連サイト | ||||||||||||
識別子タイプ | DOI | |||||||||||
関連識別子 | https://doi.org/10.3136/nskkk.66.159 | |||||||||||
関連名称 | 日本食品科学工学会誌 |