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事様式(和食と洋食)の違いが血液粘性に及ぼす影響について
http://hdl.handle.net/10659/3547
http://hdl.handle.net/10659/3547a47f5b9a-1e7d-499d-922c-a223f1333706
Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2014-06-16 | |||||
タイトル | ||||||
タイトル | 事様式(和食と洋食)の違いが血液粘性に及ぼす影響について | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | journal article | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
著者 |
森田, 翔平
× 森田, 翔平× 眞船, 直樹× 寺井, 格× 鈴木, 望× 富野, 香澄× 小林, 邦彦 |
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書誌情報 |
Food function 号 10, p. 30-36, 発行日 2012-11 |
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出版者 | ||||||
出版者 | 国際食品機能学会 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article |