https://scholars.lib.ntu.edu.tw/handle/123456789/561300
標題: | Isolation of individual isoflavone species from soybean by solvent extraction followed by the combination of macroporous resin and aluminium oxide separation | 作者: | Hsu, C. Wang, S.-T. Wu, B.-Y. Hung, Y.-T. Su, N.-W. NAN-WEI SU |
公開日期: | 2020 | 卷: | 331 | 來源出版物: | Food Chemistry | URI: | https://www.scopus.com/inward/record.url?eid=2-s2.0-85087175282&partnerID=40&md5=e0bb26741d508ac9f9e002bb26e491a0 https://scholars.lib.ntu.edu.tw/handle/123456789/561300 |
DOI: | 10.1016/j.foodchem.2020.127312 |
顯示於: | 農業化學系 |
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