Lipid residue analysis reveals divergent culinary practices in Japan and Korea at the dawn of intensive agriculture
脂质残留分析揭示了集约化农业初期日本和韩国截然不同的烹饪方式
期刊:Proceedings of the National Academy of Sciences of the United States of America
影响因子:9.1
doi:10.1073/pnas.2504414122
Craig, Oliver E; Lundy, Jasmine; Bondetti, Manon; Nicholson-Lailey, Sesha; Murakami, Natsuki; Suzuki, Miho; Stevens, Chris; Lucquin, Alexandre; Talbot, Helen M; Son, Joon-Ho; Fujio, Shinichiro; Sakamoto, Minoru; Yamashita, Yusuke; Kobayashi, Kenichi; Crema, Enrico R; Shoda, Shinya
