https://scholars.lib.ntu.edu.tw/handle/123456789/98181
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Wu, C.-C. | en_US |
dc.contributor.author | Sheen, L.-Y. | en_US |
dc.contributor.author | Chen, H.-W. | en_US |
dc.contributor.author | Tsai, S.-J. | en_US |
dc.contributor.author | Sheen L.Y. | en_US |
dc.creator | Wu, C.-C.; Sheen, L.-Y.; Chen, H.-W.; Tsai, S.-J.; Lii, C.-K. | en |
dc.date | 2001 | en |
dc.date.accessioned | 2010-07-26T10:57:09Z | - |
dc.date.accessioned | 2018-06-29T07:56:25Z | - |
dc.date.available | 2010-07-26T10:57:09Z | - |
dc.date.available | 2018-06-29T07:56:25Z | - |
dc.date.issued | 2001 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/190084 | - |
dc.format.extent | 185599 bytes | - |
dc.format.mimetype | application/pdf | - |
dc.language | en | en |
dc.language.iso | en_US | - |
dc.relation | Food and Chemical Toxicology, 39(6), 563-569 | en |
dc.relation.ispartof | Food and Chemical Toxicology | en_US |
dc.title | Effects of organosulfur compounds from garlic oil on the antioxidation system in rat liver and red blood cells | en |
dc.type | journal article | en |
dc.identifier.doi | 10.1016/S0278-6915(00)00171-X | - |
dc.identifier.scopus | 2-s2.0-0035001920 | - |
dc.relation.pages | 563-569 | - |
dc.relation.journalvolume | 39 | - |
dc.relation.journalissue | 6 | - |
dc.identifier.uri.fulltext | http://ntur.lib.ntu.edu.tw/bitstream/246246/190084/1/28.pdf | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.openairetype | journal article | - |
item.languageiso639-1 | en_US | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.fulltext | with fulltext | - |
crisitem.author.dept | Food Science and Technology | - |
crisitem.author.orcid | 0000-0001-5541-652X | - |
crisitem.author.parentorg | College of Bioresources and Agriculture | - |
顯示於: | 食品科技研究所 |
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