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アスコルビン酸およびその関連化合物の食品酸化防止効果にかんする研究 : (I)食品の褐変防止効果
STUDIES ON THE ANTIOXIDANT EFFECT OF ASCORBIC ACID AND ITS RELATED COMPOUNDS FOR FOODS : (I) ON THE PREVENTION OF BROWNING OF FOODS
1963
VITAMINS
STUDIES ON THE ANTIOXIDANT EFFECT OF ASCORBIC ACID AND ITS RELATED COMPOUNDS FOR FOODS : (I) ON THE PREVENTION OF BROWNING OF FOODS
Preserved Fulltext
