https://scholars.lib.ntu.edu.tw/handle/123456789/96968
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Juan, I. M. | zh-TW |
dc.contributor.author | 張為憲 | zh-TW |
dc.contributor.author | Chang, Wei-Hsien | en |
dc.creator | Juan, I. M.;張為憲 | zh-TW |
dc.creator | Juan, I. M.;Chang, Wei-Hsien | en |
dc.date | 1988-02 | en |
dc.date.accessioned | 2009-03-18T08:50:04Z | - |
dc.date.accessioned | 2018-06-29T07:32:15Z | - |
dc.date.available | 2009-03-18T08:50:04Z | - |
dc.date.available | 2018-06-29T07:32:15Z | - |
dc.date.issued | 1988-02 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/146099 | - |
dc.language | en | en |
dc.language.iso | en_US | - |
dc.relation | International Symposium on Recent Development in Tea Production, Taoyuan(1988.02.29-03.05) | en |
dc.relation.ispartof | International Symposium on Recent Development in Tea Production, Taoyuan(1988.02.29-03.05) | - |
dc.title | Studies on the Relationship Between Catechins Contentand Color Formation of Tea Liquor During the Manufacture of Pauchong Tea. Porceeding | en |
dc.type | conference paper | en |
dc.relation.pages | - | - |
item.openairecristype | http://purl.org/coar/resource_type/c_5794 | - |
item.openairetype | conference paper | - |
item.languageiso639-1 | en_US | - |
item.grantfulltext | none | - |
item.cerifentitytype | Publications | - |
item.fulltext | no fulltext | - |
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。