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Changes in Oxalate, Nitrate, and Lutein Contents in Whole and Cut Spinach Boiled with Different Additives
https://repository.naro.go.jp/records/5536
https://repository.naro.go.jp/records/55360172359e-5306-4759-b87d-0e249d9167a8
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 | Changes in Oxalate, Nitrate, and Lutein Contents in Whole and Cut Spinach Boiled with Different Additives | |||||||||||
タイトル | ||||||||||||
言語 | en | |||||||||||
タイトル | Changes in Oxalate, Nitrate, and Lutein Contents in Whole and Cut Spinach Boiled with Different Additives | |||||||||||
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 |
王, 政
× 王, 政× 安藤, 聡
WEKO
473
× 竹内, 敦子× 上田, 浩史 |
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書誌情報 |
Food Science and Technology Research en : Food Science and Technology Research 巻 25, 号 6, p. 801-807, 発行日 2019-12-22 |
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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 | 1344-6606 | |||||||||||
DOI | ||||||||||||
識別子タイプ | DOI | |||||||||||
関連識別子 | 10.3136/fstr.25.801 | |||||||||||
情報源 | ||||||||||||
関連名称 | SC10202003040009 | |||||||||||
情報源 | ||||||||||||
関連名称 | NARO成果DBa | |||||||||||
情報源 | ||||||||||||
関連名称 | C10202002030014_8038 | |||||||||||
関連サイト | ||||||||||||
識別子タイプ | DOI | |||||||||||
関連識別子 | https://doi.org/10.3136/fstr.25.801 | |||||||||||
関連名称 | Food Science and Technology Research |