https://scholars.lib.ntu.edu.tw/handle/123456789/358839
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Li, Y.-Y. | en_US |
dc.contributor.author | ROCH-CHUI YU | en_US |
dc.contributor.author | Chou, C.-C. | en_US |
dc.creator | Li, Y.-Y.;Yu, R.-C.;Chou, C.-C. | - |
dc.date.accessioned | 2018-09-10T08:16:56Z | - |
dc.date.available | 2018-09-10T08:16:56Z | - |
dc.date.issued | 2010 | - |
dc.identifier.uri | http://www.scopus.com/inward/record.url?eid=2-s2.0-77951277028&partnerID=MN8TOARS | - |
dc.identifier.uri | http://scholars.lib.ntu.edu.tw/handle/123456789/358839 | - |
dc.language | en | en |
dc.relation.ispartof | Journal of Agricultural and Food Chemistry | en_US |
dc.source | AH-Scopus to ORCID | - |
dc.title | Some biochemical and physical changes during the preparation of the enzyme-ripening sufu, a fermented product of soybean curd | - |
dc.type | journal article | en |
dc.identifier.doi | 10.1021/jf904600a | - |
dc.relation.pages | 4888-4893 | - |
dc.relation.journalvolume | 58 | - |
dc.relation.journalissue | 8 | - |
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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