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1
المؤلفون: Shota Tanimoto, Ryota Mabuchi, Huiqing Zhao
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 65:183-191
مصطلحات موضوعية: 0404 agricultural biotechnology, Heat processing, Chemistry, 010401 analytical chemistry, Lemon juice, 04 agricultural and veterinary sciences, Food science, 040401 food science, 01 natural sciences, 0104 chemical sciences, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::6358c0ec0f666559e525e6a29e067949Test
https://doi.org/10.3136/nskkk.65.183Test -
2
المؤلفون: Koji Wada, Kunihiro Ujihara, Ikuo Suda, Makoto Yoshimoto, Makoto Takahashi
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 60:159-164
مصطلحات موضوعية: chemistry.chemical_compound, Heat processing, Chemistry, DPPH, Heating temperature, Botany, Browning, Food science, Heating time, Scavenging, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::5154ce2f10934d6f19063a49bed147dfTest
https://doi.org/10.3136/nskkk.60.159Test -
3
المؤلفون: Kenji Kumazawa
المصدر: Food Science and Technology Research. 12:71-84
مصطلحات موضوعية: Marketing, Heat processing, Chemistry, Manufacturing process, General Chemical Engineering, food and beverages, Food science, equipment and supplies, Industrial and Manufacturing Engineering, Flavor, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::2ad6d0aec06a82906133318b15c8eb0dTest
https://doi.org/10.3136/fstr.12.71Test -
4
المؤلفون: Hideki Masuda, Kenji Kumazawa
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 52:34-40
مصطلحات موضوعية: Heat processing, Chemistry, Food science, Green tea, Flavor, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::1d676222f70a575317312b681ed8df09Test
https://doi.org/10.3136/nskkk.52.34Test -
5
المؤلفون: Akane Sakamoto, Tsutomu Takayanagi, Toshiya Toda, Koki Yokotsuka
المصدر: Food Science and Technology Research. 6:314-319
مصطلحات موضوعية: Marketing, Heat processing, Cooking process, Chemistry, General Chemical Engineering, Isoflavones, High-performance liquid chromatography, Industrial and Manufacturing Engineering, chemistry.chemical_compound, Fermentation, Food science, Food Science, Biotechnology, Roasting
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::27d1415e7269806c75d924d56c38416cTest
https://doi.org/10.3136/fstr.6.314Test -
6
المؤلفون: Shinji Takano, Mieko Uchiki, Keiko Suzuki, Tadayasu Kaneshi, Hideo Kawai
المصدر: NIPPON SHOKUHIN KOGYO GAKKAISHI. 41:493-497
مصطلحات موضوعية: Heat processing, Traditional medicine, Vitamin C, Chemistry, Food science, Black tea
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::575906b901c3cefa08b501dd23cb48dcTest
https://doi.org/10.3136/nskkk1962.41.493Test -
7
المؤلفون: Toshio Ogawa, Mutsuo Aoki, Michio Kozakai
المصدر: NIPPON SHOKUHIN KOGYO GAKKAISHI. 17:512-514
مصطلحات موضوعية: chemistry.chemical_compound, Heat processing, chemistry, Potassium sorbate, Bran, law, food and beverages, Pasteurization, Food science, Polyethylene, Sterilization (microbiology), Softening, law.invention
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::bdc98d87983be575333adce35993d305Test
https://doi.org/10.3136/nskkk1962.17.512Test