{"title":"沖縄の伝統発酵食品―豆腐ようの歴史，発酵と機能性","authors":"正昭 安田","doi":"10.2520/MYCO.63.67","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":19069,"journal":{"name":"Mycotoxins","volume":"129 1","pages":"67-72"},"PeriodicalIF":0.0000,"publicationDate":"2013-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Mycotoxins","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2520/MYCO.63.67","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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