Art
J-GLOBAL ID:201902231866972883   Reference number:19A2546511

アミノ酸によるパン発酵時のGABAの減少抑制

Author (4):
Material:
Volume: 71st  Page: 81  Publication year: May. 01, 2019 
JST Material Number: Z0673A  ISSN: 0919-6056  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.
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.

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.
Flour products  ,  Food chemistry,nutritional value 
Substance index (2):
Substance index
Chemical Substance indexed to the Article.
Terms in the title (4):
Terms in the title
Keywords automatically extracted from the title.

Return to Previous Page