https://scholars.lib.ntu.edu.tw/handle/123456789/324914
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Wang, Y.-C. | en_US |
dc.contributor.author | Yu, R.-C. | en_US |
dc.contributor.author | Chou, C.-C. | en_US |
dc.contributor.author | ROCH-CHUI YU | zz |
dc.creator | Chou, Cheng-Chun;Yu, Roch-Chui;Wang, Yi-Chieh;ROCH-CHUI YU;Chou, C.-C.;Yu, R.-C.;Wang, Y.-C. | - |
dc.date.accessioned | 2018-09-10T06:00:58Z | - |
dc.date.available | 2018-09-10T06:00:58Z | - |
dc.date.issued | 2006 | - |
dc.identifier.uri | http://www.scopus.com/inward/record.url?eid=2-s2.0-23044512613&partnerID=MN8TOARS | - |
dc.identifier.uri | http://scholars.lib.ntu.edu.tw/handle/123456789/324914 | - |
dc.format.mimetype | application/pdf | - |
dc.language | en | en |
dc.relation | Food Microbiology, 23(2), 128-135 | en |
dc.relation.ispartof | Food Microbiology | en_US |
dc.source | AH-Scopus to ORCID | - |
dc.title | Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria | - |
dc.type | journal article | en |
dc.identifier.doi | 10.1016/j.fm.2005.01.020 | - |
dc.relation.pages | 128-135 | - |
dc.relation.journalvolume | 23 | - |
dc.relation.journalissue | 2 | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.openairetype | journal article | - |
item.grantfulltext | none | - |
item.cerifentitytype | Publications | - |
item.fulltext | no fulltext | - |
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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