氏名:MayaTAKESIMA の検索結果 / 1 1 - 1 / 1 <<< 1 >>> / 1 1 - 1 / 1 <<< 1 >>> 3D2pm01 2026/03/11 13:24 D2 炒め緑豆もやしのアクリルアミド形成に及ぼす加熱ムラならびに調味料の影響 Effect of uneven heating and seasonings on acrylamide formation in stir-fried bean sprouts. ○竹島 茉弥1、辻井 良政2、村田 容常2 ○Maya TAKESIMA1, Yoshimasa TSUJII2, Masatune MURATA2 1東京農大院応生・農化、2東京農大応生・農化 1Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2Dept. Agric. Chem., Fac. Appl. Biosci., Tokyo Univ. Agric. / 1 1 - 1 / 1 <<< 1 >>> / 1 1 - 1 / 1 <<< 1 >>>
