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College of Bioresources and Agriculture / 生物資源暨農學院
Food Science and Technology / 食品科技研究所
Storage effects on the content of anthocyanin, mutagenicity and antimutagenicity of black soybean koji
Details
Storage effects on the content of anthocyanin, mutagenicity and antimutagenicity of black soybean koji
Resource
LWT - Food Science and Technology, 43(4), 702-707
Journal
LWT-Food Science and Technology
Pages
702-707
Date Issued
2010
Date
2010
Author(s)
Wang, Yen-Ju
Sheen, Lee-Yan
Chou, Cheng-Chun
DOI
10.1016/j.lwt.2009.12.004
URI
http://ntur.lib.ntu.edu.tw//handle/246246/190058
SDGs
[SDGs]SDG2
Type
journal article
File(s)
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Name
04.pdf
Size
24.16 KB
Format
Adobe PDF
Checksum
(MD5):a231958e692d7254acb682bd9b858d53
