https://scholars.lib.ntu.edu.tw/handle/123456789/97193
Title: | 蔬菜烹煮及鹽漬過程中果膠質鍵結變化與有關酵素之研究(第一年):II.大豆芽果膠酯脢性質之研究 | Authors: | 張為憲 | Issue Date: | 1990 | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/146135 |
Appears in Collections: | 食品科技研究所 |
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