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国産軟質小麦由来の麺に含まれるゼアラレノンの調理での残存
https://repository.naro.go.jp/records/941
https://repository.naro.go.jp/records/94142163fb7-72ac-48ff-b88f-749227b70545
Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||
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公開日 | 2018-08-28 | |||||||||||
タイトル | ||||||||||||
タイトル | 国産軟質小麦由来の麺に含まれるゼアラレノンの調理での残存 | |||||||||||
タイトル | ||||||||||||
言語 | en | |||||||||||
タイトル | Retention of zearalenone during cooking of noodles made from a Japanese soft wheat | |||||||||||
言語 | ||||||||||||
言語 | eng | |||||||||||
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 |
久城, 真代
× 久城, 真代× 鄭, 雅志× 吉田, めぐみ× 中川, 博之× 長嶋, 等× 岡留, 博司× 中島, 隆
WEKO
1574
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書誌情報 |
日本食品化学学会誌 en : Japanese Journal of Food Chemistry and Safety 巻 23, 号 2, p. 107-112, 発行日 2016-08-01 |
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出版者 | ||||||||||||
出版者 | Japanese Society of Food Chemistry (日本食品化学学会) | |||||||||||
ISSN | ||||||||||||
収録物識別子タイプ | ISSN | |||||||||||
収録物識別子 | 1341-2094 | |||||||||||
DOI | ||||||||||||
識別子タイプ | DOI | |||||||||||
関連識別子 | 10.18891/jjfcs.23.2_107 | |||||||||||
情報源 | ||||||||||||
関連名称 | SC10201707050004 | |||||||||||
関連サイト | ||||||||||||
識別子タイプ | DOI | |||||||||||
関連識別子 | https://doi.org/10.18891/jjfcs.23.2_107 | |||||||||||
関連名称 | 日本食品化学学会誌 |