糖果原料和果汁

Eiichi Kitatani
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Confectionery raw materials and fruit juice
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Confectionery raw materials and fruit juice 研究小集会 果汁部会の趣旨 果汁と菓子との関わり The evolution and integration of fruit and fruit juice in global and Japanese confectionery histories 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 Erratum:Effect of fermented Aspergillus oryzae milk on membrane permeability of β-cryptoxanthin from kumquat in a human intestinal epithelial Caco-2 cell model[Nippon Shokuhin Kagaku Kogaku Kaishi Vol.71 No.3 p.83-91]
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