友善列印 - Reiko SHIMADA, Freeze–thaw-induced structural destruction and generation of γ-aminobutyric acid in water-soaked soybeans, Japan Journal of Food Engineering, Vol. 20, Issue 2, pp. 41-49, Jun, 2019 (0.44, Engineering, 45%(SJR))

Reiko SHIMADA, Freeze–thaw-induced structural destruction and generation of γ-aminobutyric acid in water-soaked soybeans, Japan Journal of Food Engineering, Vol. 20, Issue 2, pp. 41-49, Jun, 2019 (0.44, Engineering, 45%(SJR))

作者: 劉修銘

發表年度: 2019

著作類別: 期刊論文

著作名稱: Shigeaki UENO, Natsuko IRYO, Shoji SASAO, Hsiuming LIU, Kimie ATSUZAWA, Yasuko KANEKO, and Reiko SHIMADA, Freeze–thaw-induced structural destruction and generation of γ-aminobutyric acid in water-soaked soybeans,Japan Journal of Food Engineering, Vol. 20, Issue 2, pp. 41-49, Jun, 2019 (0.44,Engineering, 45%(SJR))