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)
YAMAGUCHI Keiko and KATO Tatsuo and NOMA Seiji and IGURA Noriyuki and SHIMODA Mitsuya,The Effects of High Hydrostatic Pressure Treatment on the Flavor and Color of Grated Ginger,Ｂｉｏｓｃｉｅｎｃｅ， Ｂｉｏｔｅｃｈｎｏｌｏｇｙ， ａｎｄ Ｂｉｏｃｈｅｍｉｓｔｒｙ,09168451,公益社団法人 日本農芸化学会,2010,74,10,1981-1986,https://cir.nii.ac.jp/crid/1390282681454161152,https://doi.org/10.1271/bbb.90712