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ArticleJ-GLOBAL ID:200902015578663958整理番号:87A0205476

渋ガキの遊離アミノ酸組成と干しガキ製造工程中のその変化

Free-amino acid composition of astringent persimmons and changes in them during the production process of dried persimmon.

著者:小宮山美弘(山梨県食品工指)、辻政雄(山梨県食品工指)
資料名:山梨県食品工業指導所研究報告 号:18 ページ:45-49
発行年:1986年12月
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