高林, 由., 松本, 真., 鶴永, 陽., 鈴木, 芳., & 西, 万. (2009). 柿葉茶の浸出方法が抗酸化成分含量に及ぼす影響およびその浸出液の安定性. Food preservation science, 35(6), 309-314. https://doi.org/10.5891/jafps.35.309
Chicago Style (17th ed.) Citation高林, 由美, 真悟 松本, 陽子 鶴永, 芳孝 鈴木, and 万二郎 西. "柿葉茶の浸出方法が抗酸化成分含量に及ぼす影響およびその浸出液の安定性." Food Preservation Science 35, no. 6 (2009): 309-314. https://doi.org/10.5891/jafps.35.309.
MLA (9th ed.) Citation高林, 由美, et al. "柿葉茶の浸出方法が抗酸化成分含量に及ぼす影響およびその浸出液の安定性." Food Preservation Science, vol. 35, no. 6, 2009, pp. 309-314, https://doi.org/10.5891/jafps.35.309.
Warning: These citations may not always be 100% accurate.