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緑黄色野菜類の調理形態が血中機能性成分濃度に及ぼす影響
緑黄色野菜類の調理形態が血中機能性成分濃度に及ぼす影響
Paper
図書
竹井瑶子
, 大阪教育大学 [著]
[
竹井瑶子
]
2003-2005
<Y151-H15500537>
National Diet Library
緑黄色野菜類の調理形態が血中機能性成分濃度に及ぼす影響
緑黄色野菜類の調理形態が血中機能性成分濃度に及ぼす影響
Paper
図書
研究代表者
竹井瑤子
[
竹井瑤子
]
2006.6
Other Libraries in Japan
調理操作による食物中の抗酸化性配糖体の変化に関する研究
調理操作による食物中の抗酸化性配糖体の変化に関する研究
Paper
図書
竹井瑤子
研究代表
竹井瑤子
1998.4
Other Libraries in Japan
焙焼菓子香気の発生要因物質について
焙焼菓子香気の発生要因物質について
Paper
図書
竹井瑤子
[
竹井瑤子
], 1989.3
1989
Other Libraries in Japan
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