https://scholars.lib.ntu.edu.tw/handle/123456789/566087
標題: | A strategy for promoting γ-glutamyltransferase activity and enzymatic synthesis of S-allyl-(L)-cysteine in aged garlic via high hydrostatic pressure pretreatments | 作者: | Chen, Y.-T. Chen, Y.-A. Lee, C.-H. Wu, J.-T. KUAN-CHEN CHENG Hsieh, C.-W. |
公開日期: | 2020 | 卷: | 316 | 來源出版物: | Food Chemistry | URI: | https://www.scopus.com/inward/record.url?eid=2-s2.0-85079002269&partnerID=40&md5=a9e3788f05c5a3fc21899b2cef5d4ae2 https://scholars.lib.ntu.edu.tw/handle/123456789/566087 |
DOI: | 10.1016/j.foodchem.2020.126347 |
顯示於: | 生物科技研究所 |
在 IR 系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。