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)
Nakamura Teruko and Shibano Makio and Ichida Masatoshi,Further development of a new health food (silkworm powder) based on the rheological characteristics of silkworm blood,Journal of Japanese Society of Biorheology,09134778,JAPANESE SOCIETY OF BIORHEOLOGY,2006,20,4,17-25,https://cir.nii.ac.jp/crid/1390282680398886656,https://doi.org/10.11262/jpnbr1987.20.4_155