https://scholars.lib.ntu.edu.tw/handle/123456789/138080
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Pan Tzu-Ming | en |
dc.creator | Pan Tzu-Ming | en |
dc.date | 2006 | en |
dc.date.accessioned | 2010-09-16T12:35:16Z | - |
dc.date.accessioned | 2018-07-06T02:22:48Z | - |
dc.date.available | 2010-09-16T12:35:16Z | - |
dc.date.available | 2018-07-06T02:22:48Z | - |
dc.date.issued | 2006 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/202888 | - |
dc.language | en | en |
dc.language.iso | en_US | - |
dc.relation | Symposium on GMP Evaluation of Material of Functional Foods, 1-37 | en |
dc.relation.ispartof | Symposium on GMP Evaluation of Material of Functional Foods | - |
dc.title | Current status of fermentative functional foods | en |
dc.relation.pages | 1-37 | - |
item.languageiso639-1 | en_US | - |
item.fulltext | no fulltext | - |
item.grantfulltext | none | - |
crisitem.author.orcid | 0000-0002-9865-1893 | - |
顯示於: | 生化科技學系 |
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。