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Seasonal Variation of Alkaloid Contents in Datura and the Effect of Cooking
YASUDA, Kazuo, NISHIJIMA, Motohiro, SAITO, Kazuo, KAMIMURA, Hisashi, IBE, Akihiro, NAGAYAMA, Toshihiro, USHIYAMA, Hirofumi, NAOI, Yasuta, TANAKA, Kouji, YOSHIZAWA, MasaoVolume:
22
Year:
1981
Journal:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
DOI:
10.3358/shokueishi.22.397
File:
PDF, 768 KB
1981