| 公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
|---|---|---|---|---|---|---|
| 2019 | Enrichment of free amino acid content and reduction of astringent taste compounds in soybean by high hydrostatic pressure | Shigeaki Ueno; Yuki Kawaguchi; Yuka Oshikiri; Hsiu-Ming Liu ; Reiko Shimada | HIGH PRESSURE RESEARCH | 4 |
