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College of Life Science / 生命科學院
Biochemical Science and Technology / 生化科技學系
Development of fermented functional foods with cholesterol-lowing effect
Details
Development of fermented functional foods with cholesterol-lowing effect
Resource
Symposium on Functional Food and Nanobiotechnology, 8-21
Journal
Symposium on Functional Food and Nanobiotechnology
Pages
8-21
Date Issued
2004
Date
2004
Author(s)
Pan Tzu-Ming
URI
http://ntur.lib.ntu.edu.tw//handle/246246/202953
