松井, 年., エンリケスファビオ, ギ., & 川田, 和. (2000). ツルムラサキの鮮度保持に及ぼす貯蔵温度の影響. Food preservation science, 26(4), 211-217. https://doi.org/10.5891/jafps.26.211
Chicago Style (17th ed.) Citation松井, 年行, ギメナ エンリケスファビオ, and 和秀 川田. "ツルムラサキの鮮度保持に及ぼす貯蔵温度の影響." Food Preservation Science 26, no. 4 (2000): 211-217. https://doi.org/10.5891/jafps.26.211.
MLA (9th ed.) Citation松井, 年行, et al. "ツルムラサキの鮮度保持に及ぼす貯蔵温度の影響." Food Preservation Science, vol. 26, no. 4, 2000, pp. 211-217, https://doi.org/10.5891/jafps.26.211.
Warning: These citations may not always be 100% accurate.