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Publications by Toshihide MATSUDO
Concentrations of BSA-Binding Proanthocyanidins in Red Wines Produced in Japan
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines. Part XXIV Production of Koshu White Table Wine Using Musts With Different Turbidity.
NIPPON SHOKUHIN KOGYO GAKKAISHI
