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)
Li Xinyue and Kokawa Mito and Kitamura Yutaka,Formation of Phosphatidic Acid in Japanese Mustard Spinach (Komatsuna) during the Milling Process,Food Science and Technology Research,1344-6606,公益社団法人 日本食品科学工学会,2017,23,4,517-523,https://cir.nii.ac.jp/crid/1390282679435580672,https://doi.org/10.3136/fstr.23.517