文献
J-GLOBAL ID:201902262848264434
整理番号:19A0367243
炭素と窒素安定同位体比に基づく加工食品中のグルタミン酸の起源を決定する方法の確立【JST・京大機械翻訳】
Establishment of a method for determining the origin of glutamic acid in processed food based on carbon and nitrogen stable isotope ratios
著者 (7件):
Kobayashi Kazuhiro
(Global Food Safety Institute, Nissin Foods Holdings Co., Ltd., 2100 Tobuki-machi, Hachioji, Tokyo 192-0001, Japan)
,
Yatsukawa Yoichi
(Global Food Safety Institute, Nissin Foods Holdings Co., Ltd., 2100 Tobuki-machi, Hachioji, Tokyo 192-0001, Japan)
,
Tanaka Masaharu
(Global Food Safety Institute, Nissin Foods Holdings Co., Ltd., 2100 Tobuki-machi, Hachioji, Tokyo 192-0001, Japan)
,
Tanabe Soichi
(Global Innovation Research Center, Nissin Foods Holdings Co., Ltd., 2100 Tobuki-machi, Hachioji, Tokyo 192-0001, Japan)
,
Tanaka Mitsuru
(Global Food Safety Institute, Nissin Foods Holdings Co., Ltd., 2100 Tobuki-machi, Hachioji, Tokyo 192-0001, Japan)
,
Tanaka Mitsuru
(Global Innovation Research Center, Nissin Foods Holdings Co., Ltd., 2100 Tobuki-machi, Hachioji, Tokyo 192-0001, Japan)
,
Suzuki Takuya
(Graduate School of Biosphere Science, Hiroshima Univ., Kagamiyama, Higashihiroshima, Hiroshima 739-8528, Japan)
資料名:
Heliyon
(Heliyon)
巻:
5
号:
1
ページ:
ROMBUNNO.2019.e01169
発行年:
2019年
JST資料番号:
W3098A
ISSN:
2405-8440
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)