Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Online ISSN : 2759-3843
71st (2024)
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[3Ba] Physiologically active compounds
Effects of packaging, heating treatment, and freezing storage temperatures on the fluctuation of nutrient contents in broccoli.
*Yoshio MakinoTakeuchi MisakiKamada RinonAkihiro Takashi
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Pages 212-

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[in Japanese]
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© 2024 Japanese Society for Food Science and Technology
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