https://scholars.lib.ntu.edu.tw/handle/123456789/303806
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Wang, Y.-C. | en_US |
dc.contributor.author | ROCH-CHUI YU | en_US |
dc.contributor.author | Yang, H.-Y. | en_US |
dc.contributor.author | Chou, C.-C. | en_US |
dc.creator | Wang, Y.-C.; Yu, R.-C.; Yang, H.-Y.; Chou, C.-C. | en |
dc.date.accessioned | 2018-09-10T04:34:26Z | - |
dc.date.available | 2018-09-10T04:34:26Z | - |
dc.date.issued | 2003 | - |
dc.identifier.uri | http://www.scopus.com/inward/record.url?eid=2-s2.0-0037409332&partnerID=MN8TOARS | - |
dc.identifier.uri | http://scholars.lib.ntu.edu.tw/handle/123456789/303806 | - |
dc.format.extent | 116206 bytes | - |
dc.format.mimetype | application/pdf | - |
dc.language | en | en |
dc.relation | Food Microbiology, 20(3), 333-338 | en |
dc.relation.ispartof | Food Microbiology | en_US |
dc.source | AH-Scopus to ORCID | - |
dc.title | Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria | - |
dc.type | journal article | en |
dc.identifier.doi | 10.1016/S0740-0020(02)00125-9 | - |
dc.relation.pages | 333-338 | - |
dc.relation.journalvolume | 20 | - |
dc.relation.journalissue | 3 | - |
item.fulltext | with fulltext | - |
item.openairetype | journal article | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
crisitem.author.dept | Food Science and Technology | - |
crisitem.author.orcid | 0000-0002-9267-2220 | - |
crisitem.author.parentorg | College of Bioresources and Agriculture | - |
顯示於: | 食品科技研究所 |
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