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)
Congcong Xu and Chi Yu and Yunfei Li,"Effect of blanching pretreatment on carrot texture attribute, rheological behavior, and cell structure during cooking process",LWT - Food Science and Technology,0023-6438,Elsevier BV,2015-06,62,1,48-54,https://cir.nii.ac.jp/crid/1360855569963007360,https://doi.org/10.1016/j.lwt.2015.01.033