文献
J-GLOBAL ID:202002286197013875
整理番号:20A0767622
伝統的な日本酒,Shochuの蒸留残さはストレス低減により豚肉品質を改善する【JST・京大機械翻訳】
Distillation remnants of shochu, a traditional Japanese liquor, improve pork meat quality by reducing stress
著者 (8件):
Ano Yasuhisa
(Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi. Bunkyo, Tokyo 113-8657, Japan)
,
Ano Yasuhisa
(Research Laboratories for Health Science&Food Technologies, Kirin Holdings Company Ltd, 1-13-5 Fukuura Kanazawa-ku, Yokohama, Kanagawa 236-0004, Japan)
,
Li Jun You
(Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi. Bunkyo, Tokyo 113-8657, Japan)
,
Jomoto Takahiro
(Mercian Corporation, 3-1 Sanraku Yatushiro, Kumamoto 866-0017, Japan)
,
Kurihara Daiji
(Mercian Corporation, 3-1 Sanraku Yatushiro, Kumamoto 866-0017, Japan)
,
Nishimura Ryohei
(Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi. Bunkyo, Tokyo 113-8657, Japan)
,
Nakayama Hiroyuki
(Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi. Bunkyo, Tokyo 113-8657, Japan)
,
Kuwahara Masayoshi
(Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi. Bunkyo, Tokyo 113-8657, Japan)
資料名:
Food Chemistry
(Food Chemistry)
巻:
318
ページ:
Null
発行年:
2020年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)