Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
ODAKE Sachiko and OTOGURO Chikao,Influence of Calcium Component on Crispy Texture of Brined Ume Fruit Product “Kari-Kari Ume”,"Bulletin of the Society of Sea Water Science, Japan",03694550,"The Society of Sea Water Science, Japan",2013,67,4,212-218,https://cir.nii.ac.jp/crid/1390282679573546624,https://doi.org/10.11457/swsj.67.212