@article{oai:repository.naro.go.jp:00000941,
 author = {久城, 真代 and KUSHIRO, Masayo and 鄭, 雅志 and Zheng, Yazhi and 吉田, めぐみ and YOSHIDA, Megumi and 中川, 博之 and NAKAGAWA, Hiroyuki and 長嶋, 等 and NAGASHIMA, Hitoshi and 岡留, 博司 and OKADOME, Hiroshi and 中島, 隆 and NAKAJIMA, Takashi},
 issue = {2},
 journal = {日本食品化学学会誌, Japanese Journal of Food Chemistry and Safety},
 month = {Aug},
 pages = {107--112},
 title = {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},
 volume = {23},
 year = {2016},
 yomi = {クシロ, マサヨ and ヨシダ, メグミ and ナカガワ, ヒロユキ and ナガシマ, ヒトシ and オカドメ, ヒロシ and ナカジマ, タカシ}
}