{"title":"连续高频脉冲加热生姜对脂氧合酶活性和豆奶质量的影响","authors":"Miku Nagaya, Yaeko Suzuki, Kunihiko Uemura","doi":"10.3136/nskkk.nskkk-d-23-00096","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":503478,"journal":{"name":"Nippon Shokuhin Kagaku Kogaku Kaishi","volume":"5 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"生呉の高周波パルス連続加熱がリポキシゲナーゼ活性および豆乳の品質に及ぼす影響\",\"authors\":\"Miku Nagaya, Yaeko Suzuki, Kunihiko Uemura\",\"doi\":\"10.3136/nskkk.nskkk-d-23-00096\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":503478,\"journal\":{\"name\":\"Nippon Shokuhin Kagaku Kogaku Kaishi\",\"volume\":\"5 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-06-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nippon Shokuhin Kagaku Kogaku Kaishi\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3136/nskkk.nskkk-d-23-00096\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nippon Shokuhin Kagaku Kogaku Kaishi","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3136/nskkk.nskkk-d-23-00096","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0