著者名,論文名,雑誌名,ISSN,出版者名,出版日付,巻,号,ページ,URL,URL(DOI)
,Slow starch digestion in the rice cooked with adzuki bean: contribution of procyanidins and the oxidation products.,Food Res. Internatl.,,,2019,119,,2172-2179,https://cir.nii.ac.jp/crid/1010003825507984513,