Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Hanabusa Haruka and Nagao Keiko and Hisamatsu Yuko and Awatsuhara Rie and Endo Nobuyuki and Harada Kazuki,"A proposal of a cooking method enhancing antioxidant capacity of chinese dish ""Braised chinese cabbage"" measured by using chemiluminescence methods",Abstracts of the Annual Meeting of the Japan Society of Cookery Science,,The Japan Society of Cookery Science,2013,25,0,141,https://cir.nii.ac.jp/crid/1390282680668291328,https://doi.org/10.11402/ajscs.25.0.141.0