作者:Orikasa Takahiro; Koide Shoji; Sugawara Hana; Yoshida Manami; Kato Kazuhisa; Matsushima Uzuki; Okada Masumi; Watanabe Takashi; Ando Yasumasa; Shiina Takeo; Tagawa Akio
来源:Journal of Food Processing and Preservation, 2018, 42(6): e13625.
DOI:10.1111/jfpp.13625