Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
HIRABAYASHI Mayumi and OKAZAKI Takashi and WANG Run and FURUTA Ayumi and TANIMOTO Shota,"Characteristics of the Components of Mussel Extracts Compared to those of Oysters, Hard Clams, and Short-Necked Clams",Journal of Cookery Science of Japan,13411535,The Japan Society of Cookery Science,2022-10-05,55,5,235-244,https://cir.nii.ac.jp/crid/1390856693957884800,https://doi.org/10.11402/cookeryscience.55.235