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Autor:
Katsuhiro Inagaki, Ryosuke Murao, Yumiko Murata, Takao Terashita, Jiko Shishiyama, Kentaro Yoshikawa
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 34:55-62_1
New foods added to the Standard Tables of Food Composition in Japan (fourth revised edition) were analyzed by high performance liquid chromatography and added to a “Table of Sugars in Foods” arranged in the same way as the “Standard Tables”.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b6f75aa22b1d32c7c436bca215fa56e
https://doi.org/10.3358/shokueishi.34.55
https://doi.org/10.3358/shokueishi.34.55
