さつまいもアントシアニン色素の組成比と安定性

Journal name: 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会編 46(3) (通号 483) 1999.03

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Material Type: 記事
Title: さつまいもアントシアニン色素の組成比と安定性
Author/Editor: 津久井亜紀夫
鈴木敦子
小巻克己他
Author Heading: 津久井亜紀夫
鈴木敦子
小巻克己
Periodical title: 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会編
No. or year of volume/issue: 46(3) (通号 483) 1999.03
Volume: 46
Issue: 3
Sequential issue number: 483
Pages: 148～154
Publication date of volume/issue (W3CDTF): 1999-03
ISSN (Periodical Title): 1341-027X
ISSN-L (Periodical Title): 1341-027X
Publication (Periodical Title): つくば : 日本食品科学工学会
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZP34
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z17-126
Data Provider (Database): 国立国会図書館 : 国立国会図書館雑誌記事索引
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 4679817
http://id.ndl.go.jp/bib/4679817
Bibliographic Record Category (NDL): 632