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Volume number(33):2019・20
極性物質組成に着目し...

極性物質組成に着目したイチジク果実エキスの調製方法

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極性物質組成に着目したイチジク果実エキスの調製方法

Call No. (NDL)
Z14-505
Bibliographic ID of National Diet Library
031430206
Material type
記事
Author
沖浦 文ほか
Publisher
川西 : 東洋食品研究所
Publication date
2019
Material Format
Paper
Journal name
研究報告書 = Report of Toyo Institute of Food Technology / 東洋食品研究所 [編] (33):2019・20
Publication Page
p.1-9
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Paper

Material Type
記事
Author/Editor
沖浦 文
高橋 徹
Author Heading
Alternative Title
Extract Preparation Techniques Focused on Polar Compound Composition Made from Fig (Ficus carica L.) Fruits
Periodical title
研究報告書 = Report of Toyo Institute of Food Technology / 東洋食品研究所 [編]
No. or year of volume/issue
(33):2019・20
Issue
33
Pages
1-9
Publication date of volume/issue (W3CDTF)
2019