The effect of preparatory conditions of high temperature- and pressure-treated garlic on 5-hydroxymethyl-2-furfural and S-allylcysteine formation

Details 詳細情報について

• CRID

  1520010379950675072

• NII Article ID

  40019884340

• NII Book ID

  AN10121144

• ISSN

  09133763

• NDL BIB ID

  025034759

• Web Site

  http://id.ndl.go.jp/bib/025034759

  https://ndlsearch.ndl.go.jp/books/R000000004-I025034759

  https://search.jamas.or.jp/link/ui/2013293050

• Text Lang

  en

• NDL Source Classification

  • ZS21(科学技術--医学--内科学)

• Data Source

  • NDL Search
  • CiNii Articles