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Journal of Food Biochemistry ： ウィキペディア英語版
Journal of Food Biochemistry

The ''Journal of Food Biochemistry'' is a peer-reviewed scientific journal that covers research on the effects of handling, storage, and processing on the biochemical aspects of food. It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011.
== References ==


抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Journal of Food Biochemistry」の詳細全文を読む



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