大豆由来食物繊維の加工法による呼気水素への影響について

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Material Type: 博士論文
Title: 大豆由来食物繊維の加工法による呼気水素への影響について
Author/Editor: 奥村, 直也
Author Heading: 奥村, 直也
Publication, Distribution, etc.: 中部大学
Publication Date: 2021-03-23
Publication Date (W3CDTF): 2021-03-23
Alternative Title: Effects of soybean cooking processes on exhaled hydrogen and colonic fermentation
Pages: 1-55
Degree grantor/type: 中部大学
Date Granted: 2021-03-23
Dissertation Number: 甲第179号
Degree Type: 博士(生命医科学)
Text Language Code: jpn
Subject Heading: 呼気試験(Breath test), 呼気水素 (Breath hydrogen), 食物繊維(Dietary fiber), 食品加工(Cooking processes), 糞便(feces)
Target Audience: 一般
Note (General): type:学位論文
Format (IMT): application/pdf
Source: fulltext
http://elib.bliss.chubu.ac.jp/webopac/bdyview.do?bodyid=XD21000008&elmid=Body&fname=Thesis_ko_179_Okumura.pdf
Access Restrictions: インターネット公開
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): 中部大学 : 中部大学学術情報リポジトリ