https://scholars.lib.ntu.edu.tw/handle/123456789/97834
Title: | Effects of storage temperatures on the antioxidative activity and composition of yam. | Authors: | Chou, S. T. Chiang, B. H. Chung, Y. C. Chen, P. C. Cheng-Kuang Hsu |
Issue Date: | Aug-2006 | Journal Issue: | 98 | Start page/Pages: | 61-8 | Source: | Food Chem | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/173991 | DOI: | 10.1016/j.foodchem.2005.06.039 |
Appears in Collections: | 食品科技研究所 |
File | Description | Size | Format | |
---|---|---|---|---|
2006_Effects-of-storage-temperatures-on-the-antioxidative-activity-and-composition-of-yam.pdf | 132.15 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.