https://scholars.lib.ntu.edu.tw/handle/123456789/438647
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Gao Y.-S. | en_US |
dc.contributor.author | Hsieh B.-C. | en_US |
dc.contributor.author | TZONG-JIH CHENG | en_US |
dc.contributor.author | RICHIE CHEN | en_US |
dc.creator | Gao Y.-S.;Hsieh B.-C.;Cheng T.-J.;Chen R.L.C. | - |
dc.date.accessioned | 2019-12-24T09:06:28Z | - |
dc.date.available | 2019-12-24T09:06:28Z | - |
dc.date.issued | 2015 | - |
dc.identifier.issn | 03088146 | - |
dc.identifier.uri | https://scholars.lib.ntu.edu.tw/handle/123456789/438647 | - |
dc.relation.ispartof | Food Chemistry | - |
dc.title | Judgment of pure fermented soy sauce by fluorescence resonance energy transfer of OPA-tryptophan adduct | en_US |
dc.type | journal article | en |
dc.identifier.doi | 10.1016/j.foodchem.2015.01.028 | - |
dc.identifier.scopus | 2-s2.0-84921865845 | - |
dc.identifier.url | https://www2.scopus.com/inward/record.uri?eid=2-s2.0-84921865845&doi=10.1016%2fj.foodchem.2015.01.028&partnerID=40&md5=ab32c3242b92c0a9bd79520284a954d9 | - |
dc.relation.pages | 122-127 | - |
dc.relation.journalvolume | 178 | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.openairetype | journal article | - |
item.grantfulltext | none | - |
item.cerifentitytype | Publications | - |
item.fulltext | no fulltext | - |
crisitem.author.dept | Biomechatronics Engineering | - |
crisitem.author.dept | Biomechatronics Engineering | - |
crisitem.author.dept | Biomechatronics Engineering | - |
crisitem.author.orcid | 0000-0002-2776-513X | - |
crisitem.author.orcid | 0000-0002-3595-9866 | - |
crisitem.author.orcid | 0000-0002-1226-1035 | - |
crisitem.author.parentorg | College of Bioresources and Agriculture | - |
crisitem.author.parentorg | College of Bioresources and Agriculture | - |
crisitem.author.parentorg | College of Bioresources and Agriculture | - |
顯示於: | 生物機電工程學系 |
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