A Mainstay of Functional Food Science in Japan—History, Present Status, and Future Outlook-Reference-Cited by-同舟云学术

A Mainstay of Functional Food Science in Japan—History, Present Status, and Future Outlook

Published:2001-01 Issue:1 Volume:65 Page:1-13
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

ARAI Soichi,OSAWA Toshihiko,OHIGASHI Hajime,YOSHIKAWA Masaaki,KAMINOGAWA Shuichi,WATANABE Michiko,OGAWA Tadashi,OKUBO Kazuyoshi,WATANABE Shaw,NISHINO Hoyoku,SHINOHARA Kazuki,ESASHI Takatoshi,HIRAHARA Tsuneo

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.65.1

Reference59 articles.

1. Studies on Functional Foods in Japan—State of the Art

2. A Proposal for the Establishment of Scientific Criteria for Health Claims for Functional Foods

3. Cereal Allergy and Countermeasures: an Overview from the Standpoint of Food Science and Technology.

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