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【プレスリリース】 「くちどけ芳醇発酵」で進化した食感・おいしさのメカニズムを解明 へのコメント https://meiji-agrichem.jp/2023/10/31/%e3%80%90%e3%83%97%e3%83%ac%e3%82%b9%e3%83%aa%e3%83%aa%e3%83%bc%e3%82%b9%e3%80%91-%e3%80%8c%e3%81%8f%e3%81%a1%e3%81%a9%e3%81%91%e8%8a%b3%e9%86%87%e7%99%ba%e9%85%b5%e3%80%8d%e3%81%a7%e9%80%b2%e5%8c%96/ 明治大学 農学部農芸化学科の公式サイト Mon, 30 Oct 2023 23:56:05 +0000 hourly 1 https://wordpress.org/?v=6.0.8