Compositional Changes in Softened Konbu and Its Physiological Effects

• Yamagishi Azumi

  Department of Child Studies Faculty of Human Life Studies University of Niigata Prefecture

• Aoe Seiichiro

  Department of Food Science Faculty of Home Economics, Otsuma Women's University

Bibliographic Information

Other Title

• 軟化した昆布の組成変化と機能性
• 教材研究 軟化した昆布の組成変化と機能性
• キョウザイ ケンキュウ ナンカ シタ コブ ノ ソセイ ヘンカ ト キノウセイ

Journal

• Journal of Cookery Science of Japan

  Journal of Cookery Science of Japan 51 (5), 297-299, 2018

  The Japan Society of Cookery Science

Details

• CRID: 1390845713013619968
• NII Article ID: 130007498896
• NII Book ID: AN10471022
• DOI: 10.11402/cookeryscience.51.297
• ISSN: 21865787
• ISSN: 13411535
• NDL BIB ID: 029292788
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I029292788
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • CiNii Articles
  • KAKEN