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)
HATTORI Shoji and TAKAGAKI Hitoshi and FUJIMORI Takane,Evaluation of Japanese green tea extract using GC/O with original aroma simultaneously input to the shiffing port method (OASIS),Food Science and Technology Research,1344-6606,公益社団法人 日本食品科学工学会,2003,9,4,350-352,https://cir.nii.ac.jp/crid/1390282679430706816,https://doi.org/10.3136/fstr.9.350