{"id":1402,"date":"2020-11-26T08:00:44","date_gmt":"2020-11-25T23:00:44","guid":{"rendered":"https:\/\/laboratory-mbfb-303.ac\/?p=1402"},"modified":"2022-09-30T14:23:14","modified_gmt":"2022-09-30T05:23:14","slug":"2020%e5%b9%b411%e6%9c%8824%e6%97%a5%ef%bd%9e25%e6%97%a5%e3%81%ab%e3%82%aa%e3%83%b3%e3%83%a9%e3%82%a4%e3%83%b3%e3%81%a7%e9%96%8b%e5%82%ac%e3%81%95%e3%82%8c%e3%81%9f%e5%9b%bd%e9%9a%9b%e3%82%b7%e3%83%b3","status":"publish","type":"post","link":"https:\/\/laboratory-mbfb-303.ac\/?p=1402","title":{"rendered":"2020\u5e7411\u670824\u65e5\uff5e25\u65e5\u306b\u30aa\u30f3\u30e9\u30a4\u30f3\u3067\u958b\u50ac\u3055\u308c\u305f\u56fd\u969b\u30b7\u30f3\u30dd\u30b8\u30a6\u30e0\uff08Online International Symposium of FSMILE2020, Current Trends on Food Processing, Safety and Nutrition\uff09\u306b\u304a\u3044\u3066\u3001\u535a\u58eb\u524d\u671f\u8ab2\u7a0b2\u5e74\u306e\u97d3\u79cb\u715c\u3055\u3093\u304c\u7814\u7a76\u767a\u8868\u3092\u884c\u3044\u3001Excellent Poster Award\u3092\u53d7\u8cde\u3057\u307e\u3057\u305f\u3002"},"content":{"rendered":"<p>2020\u5e7411\u670824\u65e5\uff5e25\u65e5\u306b\u30aa\u30f3\u30e9\u30a4\u30f3\u3067\u958b\u50ac\u3055\u308c\u305f\u56fd\u969b\u30b7\u30f3\u30dd\u30b8\u30a6\u30e0\uff08Online International Symposium of FSMILE2020, Current Trends on Food Processing, Safety and Nutrition\uff09\u306b\u304a\u3044\u3066\u3001\u535a\u58eb\u524d\u671f\u8ab2\u7a0b2\u5e74\u306e\u97d3\u79cb\u715c\u3055\u3093\u304c\u7814\u7a76\u767a\u8868\u3092\u884c\u3044\u3001Excellent Poster Award\u3092\u53d7\u8cde\u3057\u307e\u3057\u305f\u3002<br \/>\n\u6388\u8cde\u984c\u76ee\u3007Q. Han and S. Ishizaki: Effect of different types of collagen peptides derived from shortbill spearfish (Tetrapturus angustirostris) on hyaluronidase inhibition activity. Online International Symposium of FSMILE 2020: Current Trends on Food Processing, Safety and Nutrition (FSMILE2020), 2020, November 24-25th, FOOD SOCEITY OF MODERN INTERNATIONAL LIFESTYLE EDUCATION.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>2020\u5e7411\u670824\u65e5\uff5e25\u65e5\u306b\u30aa\u30f3\u30e9\u30a4\u30f3\u3067\u958b\u50ac\u3055\u308c\u305f\u56fd\u969b\u30b7\u30f3\u30dd\u30b8\u30a6\u30e0\uff08Online International Symposium of FSMILE2020, Current Trends on Food Proce [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"_links":{"self":[{"href":"https:\/\/laboratory-mbfb-303.ac\/index.php?rest_route=\/wp\/v2\/posts\/1402"}],"collection":[{"href":"https:\/\/laboratory-mbfb-303.ac\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laboratory-mbfb-303.ac\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laboratory-mbfb-303.ac\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/laboratory-mbfb-303.ac\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1402"}],"version-history":[{"count":1,"href":"https:\/\/laboratory-mbfb-303.ac\/index.php?rest_route=\/wp\/v2\/posts\/1402\/revisions"}],"predecessor-version":[{"id":1403,"href":"https:\/\/laboratory-mbfb-303.ac\/index.php?rest_route=\/wp\/v2\/posts\/1402\/revisions\/1403"}],"wp:attachment":[{"href":"https:\/\/laboratory-mbfb-303.ac\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laboratory-mbfb-303.ac\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1402"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laboratory-mbfb-303.ac\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}