Art
J-GLOBAL ID:201602017355974836
Reference number:58A0041714
Effect of Complexing and Chelating Agents on the After-Cooking Discoloration of Potatoes and upon the Iron and Phenolic Content of the Juice.
ジャガイモの調理後の変色に対する錯化合物生成剤とキレート生成剤の効果と汁液中の鉄とフェノール性物質の量
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