https://scholars.lib.ntu.edu.tw/handle/123456789/377961
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Li, S. | en_US |
dc.contributor.author | Lo, C.-Y. | en_US |
dc.contributor.author | Pan, M.-H. | en_US |
dc.contributor.author | Lai, C.-S. | en_US |
dc.contributor.author | Ho, C.-T. | en_US |
dc.contributor.author | MIN-HSIUNG PAN | zz |
dc.creator | Li, S.;Lo, C.-Y.;Pan, M.-H.;Lai, C.-S.;Ho, C.-T. | - |
dc.date.accessioned | 2018-09-10T09:44:06Z | - |
dc.date.available | 2018-09-10T09:44:06Z | - |
dc.date.issued | 2013 | - |
dc.identifier.uri | http://www.scopus.com/inward/record.url?eid=2-s2.0-84871753600&partnerID=MN8TOARS | - |
dc.identifier.uri | http://scholars.lib.ntu.edu.tw/handle/123456789/377961 | - |
dc.language | en | en |
dc.relation.ispartof | Food and Function | en_US |
dc.source | AH | - |
dc.title | Black tea: Chemical analysis and stability | - |
dc.type | journal article | en |
dc.identifier.doi | 10.1039/c2fo30093a | - |
dc.relation.pages | 10-18 | - |
dc.relation.journalvolume | 4 | - |
dc.relation.journalissue | 1 | - |
item.openairetype | journal article | - |
item.fulltext | no fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.grantfulltext | none | - |
item.cerifentitytype | Publications | - |
crisitem.author.dept | Food Science and Technology | - |
crisitem.author.orcid | 0000-0002-5188-7030 | - |
crisitem.author.parentorg | College of Bioresources and Agriculture | - |
顯示於: | 食品科技研究所 |
在 IR 系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。