文献
J-GLOBAL ID:202002287290962216
整理番号:20A2637127
23種類の食用菌類の栄養組成の分析【JST・京大機械翻訳】
Analysis of Nutritional Composition in 23 Kinds of Edible Fungi
著者 (7件):
Yu Qiannan
(Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Hebei, Shijiazhuang 050000, China)
,
Guo Meijuan
(Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Hebei, Shijiazhuang 050000, China)
,
Zhang Bin
(Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Hebei, Shijiazhuang 050000, China)
,
Wu Hao
(Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Hebei, Shijiazhuang 050000, China)
,
Zhang Yan
(Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Hebei, Shijiazhuang 050000, China)
,
Zhang Yan
(Hebei Key Laboratory of Forensic Medicine, College of Forensic Medicine, Hebei Medical University, Shijiazhuang 050017, China)
,
Zhang Lantian
(Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Hebei, Shijiazhuang 050000, China)
資料名:
Journal of Food Quality
(Journal of Food Quality)
巻:
2020
ページ:
Null
発行年:
2020年
JST資料番号:
A0984B
ISSN:
0146-9428
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)