The Annual Meeting of the Japan Society of Cookery Science, 2013
Session ID : 1E-a4
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Host: The Japan Society of Cookery Science
Oral Presentation
Content of resveratrol and influence of a heat method which are included in a burdock
*Takayuki Murakami, Hiroki Ohsaki, Junji Inoue, Kazuyuki Ansai, Kohji Ishihara, Noriyoshi Masuoka
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