Reiko SHIMADA, Enrichment of free amino acid content and reduction of astringent taste compounds in soybean by high hydrostatic pressure, High Pressure Research, Vol. 39, Issue 2, pp. 398-407, Apr, 2019 (1.49, Physics and Astronomy, 26%(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, Yuki KAWAGUCHI, Yuka OSHIKIRI, Hsiuming LIU, and Reiko SHIMADA, Enrichment of free amino acid content and reduction of astringent taste compounds in soybean by high hydrostatic pressure, High Pressure Research, Vol. 39, Issue 2, pp. 398-407, Apr, 2019 (1.49, Physics and Astronomy, 26%(SJR))