Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
丸山 悦子,食品の褐変に関する研究,Science of Cookery,0910-5360,The Japan Society of Cookery Science,1979,12,4,216-222,https://cir.nii.ac.jp/crid/1390282679713800576,https://doi.org/10.11402/cookeryscience1968.12.4_216