Researcher's database
Japanese
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TSUCHIDA Mitose
Department / Course
Bunkyo University Faculty of Health and Nutrition Department of Registered Dietitians
Job
Instructor
Book and thesis
Papers
Effects of Storage and Roasting Condition on the Antioxidant Activity of Soybeans with Different Colors of Seed Coat 12 (1),pp.92 (Co-authored) 2023/01
Papers
Structural changes in cell wall of Japanese radish accompanied by release of rhamnogalacturonan during pressure cooker heating Food Chemistry 349 (Co-authored) 2021
Papers
Changes in the Taste and Taste Components of Beef during Heating at a Low Temperature for a Long Time 日本家政学会誌 46 (3),pp.229-234 (Co-authored) 1995
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