Art
J-GLOBAL ID:201902229549339671
Reference number:19A1403457
加工により水溶性食物繊維比率を変化させた昆布が食餌性肥満に及ぼす影響
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Material:
Volume:
2019
Page:
ROMBUNNO.4B1a01 (WEB ONLY)
Publication year:
Mar. 05, 2019
JST Material Number:
U0356A
ISSN:
2186-7976
Document type:
Proceedings
Article type:
短報
Country of issue:
Japan (JPN)
Language:
JAPANESE (JA)
Thesaurus term:
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
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Semi thesaurus term:
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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.
,...
JST classification (2):
JST classification
Category name(code) classified by JST.
Food heating
, Basic research of drugs acting on lipid metabolism
Terms in the title (5):
Terms in the title
Keywords automatically extracted from the title.
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