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))