Department of Food and Nutrition, Takasaki University of Health and Welfare
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
2019 Volume 52 Issue 2 Pages 126-128
(compatible with EndNote, Reference Manager, ProCite, RefWorks)
(compatible with BibDesk, LaTeX)
Science of Cookery
Already have an account? Sign in here
