Art
J-GLOBAL ID:201702250240170960   Reference number:17A0404791

Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system

高しゅう酸食品システム中での可溶性シュウ酸を減少させるためのカルシウム化合物の付加【Powered by NICT】
Author (3):
Material:
Volume: 221  Page: 54-57  Publication year: 2017 
JST Material Number: H0766A  ISSN: 0308-8146  Document type: Article
Article type: 原著論文  Country of issue: United Kingdom (GBR)  Language: ENGLISH (EN)
Abstract/Point:
Abstract/Point
Japanese summary of the article(about several hundred characters).
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Spinach (Spinacia oleracea L.)...
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Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
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On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.

Semi thesaurus term:
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
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JST classification (2):
JST classification
Category name(code) classified by JST.
Food chemistry,nutritional value  ,  Vegetables and processed vegetable products 
Substance index (2):
Substance index
Chemical Substance indexed to the Article.
Terms in the title (5):
Terms in the title
Keywords automatically extracted from the title.

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