味噌の種類・調理法および添加香辛料による抗酸化力の変化
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- Material Type
- 記事
- Author/Editor
- 松尾 眞砂子
- Author Heading
- Alternative Title
- Change in antioxidant activity of Miso by variety, cooking and added spices
- Periodical title
- 日本醸造協会誌 / 日本醸造協会, 日本醸造学会 [編]
- No. or year of volume/issue
- 103(6) 2008.6
- Volume
- 103
- Issue
- 6
- Pages
- 426～431