https://scholars.lib.ntu.edu.tw/handle/123456789/324916
Title: | Cultivation temperature and length affect the antioxidant activity and total phenolic content of soybean Koji prepared with Aspergillus awamori | Authors: | ROCH-CHUI YU | Issue Date: | 2006 | Journal Volume: | 14 | Journal Issue: | 1 | Start page/Pages: | 74-79 | Source: | Journal of Food and Drug Analysis | URI: | http://www.scopus.com/inward/record.url?eid=2-s2.0-33646746375&partnerID=MN8TOARS http://scholars.lib.ntu.edu.tw/handle/123456789/324916 |
Appears in Collections: | 食品科技研究所 |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.