ダウンロード数 : ?
言語
英語
著者
Takahashi, Miho Faculty of Life and Environmental Science, Shimane University, 1060 Nishikawatsu-cho, Matsue, Shimane 690-8504, Japan
Narumiya, Yu Faculty of Life and Environmental Science, Shimane University, 1060 Nishikawatsu-cho, Matsue, Shimane 690-8504, Japan
Honda, Mikito Faculty of Life and Environmental Science, Shimane University, 1060 Nishikawatsu-cho, Matsue, Shimane 690-8504, Japan
Iwasaki, Keita Faculty of Life and Environmental Science, Shimane University, 1060 Nishikawatsu-cho, Matsue, Shimane 690-8504, Japan
Hemanth Noothalapati Institute of Agricultural and Life Sciences, Academic Assembly, Shimane University, 1060 Nishikawatsu-cho, Matsue, Shimane 690-8504, Japan / Faculty of Life and Environmental Science, Shimane University, 1060 Nishikawatsu-cho, Matsue, Shimane 690-8504, Japan / Raman Project Center for Medical and Biological Applications, Shimane University, 1060 Nishikawatsu-cho, Matsue, Shimane 690-8504, Japan
掲載誌名
Food Hydrocolloids for Health
3
ISSN(Online)
2667-0259
発行日
2023-01-14
DOI
出版者
Elsevier B.V.
資料タイプ
学術雑誌論文
権利関係(リンク)

This work is licensed under CC BY 4.0

部局
生物資源科学部
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