食品への圧力加工処理による成分富化とメカニズムの解明

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Material Type: 文書・図像類
Title: 食品への圧力加工処理による成分富化とメカニズムの解明
Author/Editor: 藤田, 智之
Author Heading: 藤田, 智之
Publication Date: 2017
Publication Date (W3CDTF): 2017
Alternative Title: Research on variation of the functional ingredients in food by high-hydrostatic pressure treatment and the processing conditions
Text Language Code: jpn
Target Audience: 一般
Note (General): 研究種目：基盤研究(C)
研究期間：2014～2016
課題番号：26450176
研究代表者：藤田　智之
研究者番号：10238579
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2014～2016年度科学研究費助成事業（基盤研究(C)）研究成果報告書　課題番号：26450176　研究代表者：藤田　智之
Access Restrictions: 限定公開
Data Provider (Database): 国立情報学研究所 : 学術機関リポジトリデータベース（IRDB）（機関リポジトリ）
https://irdb.nii.ac.jp
Original Data Provider (Database): 信州大学 : 信州大学機関リポジトリ