立田, 奈., 矢口, 行., 内野, 昌., 髙野, 克., 清瀬, 紀., & 辻井, 良. (2009). 米飯食味形成に関わる炊飯中の胚乳細胞壁の変化. Food preservation science, 35(3), 127-134. https://doi.org/10.5891/jafps.35.127
Chicago Style (17th ed.) Citation立田, 奈緒美, 行雄 矢口, 昌孝 内野, 克己 髙野, 紀子 清瀬, and 良政 辻井. "米飯食味形成に関わる炊飯中の胚乳細胞壁の変化." Food Preservation Science 35, no. 3 (2009): 127-134. https://doi.org/10.5891/jafps.35.127.
MLA (9th ed.) Citation立田, 奈緒美, et al. "米飯食味形成に関わる炊飯中の胚乳細胞壁の変化." Food Preservation Science, vol. 35, no. 3, 2009, pp. 127-134, https://doi.org/10.5891/jafps.35.127.
Warning: These citations may not always be 100% accurate.