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)
Shah A. K. M. Azad and Nagao Toshihiro and Kurihara Hideyuki and Takahashi Koretaro,Production of a Health-Beneficial Food Emulsifier by Enzymatic Partial Hydrolysis of Phospholipids Obtained from the Head of Autumn Chum Salmon,Journal of Oleo Science,13458957,公益社団法人 日本油化学会,2017,66,2,147-155,https://cir.nii.ac.jp/crid/1390282679069525504,https://doi.org/10.5650/jos.ess16171