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Utilization of multiple-dilution fluorescence fingerprint facilitates prediction of chemical attributes in spice extracts
http://hdl.handle.net/2241/0002009459
http://hdl.handle.net/2241/0002009459960e08a3-741f-41d5-bd33-2ada5dd6460d
名前 / ファイル | ライセンス | アクション |
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Download is available from 2025/4/16.
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Item type | Journal Article(1) | |||||||||
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公開日 | 2024-02-22 | |||||||||
タイトル | ||||||||||
言語 | en | |||||||||
タイトル | Utilization of multiple-dilution fluorescence fingerprint facilitates prediction of chemical attributes in spice extracts | |||||||||
言語 | ||||||||||
言語 | eng | |||||||||
資源タイプ | ||||||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||||||
タイプ | journal article | |||||||||
アクセス権 | ||||||||||
アクセス権 | embargoed access | |||||||||
アクセス権URI | http://purl.org/coar/access_right/c_f1cf | |||||||||
著者 |
BAO CHAU BUI, Thi
× BAO CHAU BUI, Thi
× IIDA, Daiki
× 北村, 豊× 粉川, 美踏 |
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書誌情報 |
en : Food chemistry 巻 438, p. 138028, 発行日 2024-04-16 |
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エンバーゴ期間 | ||||||||||
日付 | 2025-04-16 | |||||||||
日付タイプ | Available | |||||||||
ISSN | ||||||||||
収録物識別子タイプ | PISSN | |||||||||
収録物識別子 | 0308-8146 | |||||||||
書誌レコードID | ||||||||||
収録物識別子タイプ | NCID | |||||||||
収録物識別子 | AA00649137 | |||||||||
DOI | ||||||||||
関連タイプ | isVersionOf | |||||||||
識別子タイプ | DOI | |||||||||
関連識別子 | https://doi.org/10.1016/j.foodchem.2023.138028 | |||||||||
PubMed番号 | ||||||||||
識別子タイプ | PMID | |||||||||
関連識別子 | 38091861 | |||||||||
権利 | ||||||||||
言語 | en | |||||||||
権利情報Resource | https://www.elsevier.com/about/policies-and-standards/sharing | |||||||||
権利情報 | © 2024. This manuscript version is made available under the CC-BY-NC-ND 4.0 license https://creativecommons.org/licenses/by-nc-nd/4.0/ | |||||||||
出版タイプ | ||||||||||
出版タイプ | AM | |||||||||
出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||||||
出版者 | ||||||||||
言語 | en | |||||||||
出版者 | Elsevier |