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J-GLOBAL ID:201102266825222030   Reference number:11A1624222

Japanese Cooking Menu Design with Improved Antioxidative Activity

抗酸化能を高める和食献立の食事設計法の提案
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Volume: 44  Issue:Page: 323-330  Publication year: Oct. 05, 2011 
JST Material Number: Y0637A  ISSN: 1341-1535  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Food in general  ,  Food chemistry,nutritional value 
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