@article{oai:mie-u.repo.nii.ac.jp:00003120,
 author = {大川, 博徳 and Ohkawa, Hironori},
 journal = {三重大学教育学部研究紀要. 自然科学},
 month = {Mar},
 note = {application/pdf, 著者らが最近開発したガスクロマトグラフ法を用いて、引き続き11種類のきのこ中のシュウ酸の定量を行った。きのこ中のシュウ酸量は少なく、殆どがmg%で一桁又はゼロであった。@@@Soluble and total oxalic acids in 11 fungi were determined by the gas chromatographic method which had been established by the author and his colleagues. Fungi contained comparatively a very low quantity of oxalic acid. It was almost a digit or zero in mg%.},
 pages = {75--79},
 title = {ガスクロマトグラフィーによる食品中のシュウ酸の定量 : 5. きのこに含まれるシュウ酸量},
 volume = {49},
 year = {1998}
}