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博士論文

大豆加工食品の健康機能性と味質に関する品質に及ぼす食品加工の影響

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大豆加工食品の健康機能性と味質に関する品質に及ぼす食品加工の影響

Persistent ID (NDL)
info:ndljp/pid/13235350
Material type
博士論文
Author
CHITISANKUL, Wanida Tewaruth
Publisher
岩手大学
Publication date
2023
Material Format
Digital
Capacity, size, etc.
-
Name of awarding university/degree
岩手大学,博士(農学)
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Notes on use

Note (General):

原著論文1. Chitisankul, W. T., Shimada, K., Omizu, Y., Uemoto, Y., Varanyanond, W., & Tsukamoto, C.Mechanism of DDMP-saponin degradation and maltol produc...

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  • Iwate University Repository

    Digital
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Digital

Material Type
博士論文
Author/Editor
CHITISANKUL, Wanida Tewaruth
Publication, Distribution, etc.
Publication Date
2023
Publication Date (W3CDTF)
2023
Alternative Title
Effect of food processing on soyfood qualities relating nutraceutical and taste characteristics
Degree grantor/type
岩手大学
Date Granted
2023-09-25