https://scholars.lib.ntu.edu.tw/handle/123456789/98219
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Chen, M. L. | en |
dc.contributor.author | Lee, C. Y. | en |
dc.contributor.author | Wu, J. S. B. | en |
dc.creator | Chen, M. L.; Lee, C. Y.; Wu, J. S. B. | en |
dc.date | 1994-01 | en |
dc.date.accessioned | 2011-02-15T06:59:55Z | - |
dc.date.accessioned | 2018-06-29T07:57:07Z | - |
dc.date.available | 2011-02-15T06:59:55Z | - |
dc.date.available | 2018-06-29T07:57:07Z | - |
dc.date.issued | 1994-01 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/227543 | - |
dc.language.iso | en_US | - |
dc.relation | 食品科學,21(4),293-303. | en |
dc.relation.ispartof | 食品科學 | - |
dc.title | An evaluation of some possible mechanisms for nonenzymatic browning in guava nactar during storage | en |
dc.type | journal article | en |
dc.relation.pages | 293-303 | - |
dc.relation.journalvolume | 21 | - |
dc.relation.journalissue | 4 | - |
item.languageiso639-1 | en_US | - |
item.cerifentitytype | Publications | - |
item.fulltext | no fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.openairetype | journal article | - |
item.grantfulltext | none | - |
顯示於: | 食品科技研究所 |
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。