https://scholars.lib.ntu.edu.tw/handle/123456789/97462
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Chou, C. C. | zh-TW |
dc.contributor.author | Lin, L. L | zh-TW |
dc.contributor.author | Chung, K. T. | zh-TW |
dc.creator | Chou, C. C.; Lin, L. L; Chung, K. T. | zh-TW |
dc.date | 1999 | en |
dc.date.accessioned | 2009-03-18T09:39:45Z | - |
dc.date.accessioned | 2018-06-29T07:40:31Z | - |
dc.date.available | 2009-03-18T09:39:45Z | - |
dc.date.available | 2018-06-29T07:40:31Z | - |
dc.date.issued | 1999 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/146244 | - |
dc.language | en | en |
dc.language.iso | en_US | - |
dc.relation | J. Food Microbiol., 48(2): 125-130. | en |
dc.relation.ispartof | J. Food Microbiol. | - |
dc.title | Antimiorobial activity of tea as affected by the degree of fermentation and manufacturing season. | en |
dc.type | journal article | en |
dc.relation.pages | 125-130 | - |
dc.relation.journalvolume | 48 | - |
dc.relation.journalissue | 2 | - |
item.openairetype | journal article | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.fulltext | no fulltext | - |
item.grantfulltext | none | - |
item.languageiso639-1 | en_US | - |
item.cerifentitytype | Publications | - |
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。