https://scholars.lib.ntu.edu.tw/handle/123456789/138450
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Huang, Ching-Jang | en |
dc.contributor.author | Wu, Mei-Chiao | en |
dc.creator | Huang, Ching-Jang; Wu, Mei-Chiao | en |
dc.date | 2002 | en |
dc.date.accessioned | 2009-07-23T06:14:30Z | - |
dc.date.accessioned | 2018-07-06T02:30:38Z | - |
dc.date.available | 2009-07-23T06:14:30Z | - |
dc.date.available | 2018-07-06T02:30:38Z | - |
dc.date.issued | 2002 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/162613 | - |
dc.format | application/pdf | en |
dc.format.extent | 1669805 bytes | - |
dc.format.mimetype | application/pdf | - |
dc.language | en | en |
dc.language.iso | en_US | - |
dc.relation | Journal of Biomedical Science 9 (6): 596-606 | en |
dc.relation.ispartof | Journal of Biomedical Science | - |
dc.title | Differential effects of foods traditionally regarded as ‘heating’ and ‘cooling’ on prostaglandin E2 production by a macrophage cell line | en |
dc.relation.pages | 596-606 | - |
dc.relation.journalvolume | 9 | - |
dc.relation.journalissue | 6 | - |
dc.identifier.uri.fulltext | http://ntur.lib.ntu.edu.tw/bitstream/246246/162613/1/23.pdf | - |
item.fulltext | with fulltext | - |
item.grantfulltext | open | - |
item.languageiso639-1 | en_US | - |
crisitem.author.orcid | 0000-0003-1290-9492 | - |
顯示於: | 生化科技學系 |
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