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新しい高付加価値天然調味料"発酵うまみ調味料"の特徴と加工特性

Year: 2000

Type: article

Source: ニューフードインダストリー

Authors: 福島弥一, 土田好美, 屋代久美子

Language: Japanese

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W430362134

FWCI:

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Related to: 10