https://scholars.lib.ntu.edu.tw/handle/123456789/97887
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Chang, Hung-Min | en |
dc.contributor.author | Tsai, Cheng-Fang | en |
dc.contributor.author | Li, Chin-Fung | en |
dc.creator | Chang, Hung-Min; Tsai, Cheng-Fang; Li, Chin-Fung | en |
dc.date | 1999 | en |
dc.date.accessioned | 2010-07-13T10:40:21Z | - |
dc.date.accessioned | 2018-06-29T07:49:27Z | - |
dc.date.available | 2010-07-13T10:40:21Z | - |
dc.date.available | 2018-06-29T07:49:27Z | - |
dc.date.issued | 1999 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/188909 | - |
dc.format.extent | 62168 bytes | - |
dc.format.mimetype | application/pdf | - |
dc.language | en | en |
dc.language.iso | en_US | - |
dc.relation | Journal of Agricultural and Food Chemistry, 47(4), 1495-1500 | en |
dc.relation.ispartof | Journal of Agricultural and Food Chemistry | - |
dc.title | Changes of Amino Acid Composition and Lysinoalanine Formation in Alkali-Pickled Duck Eggs | en |
dc.type | journal article | en |
dc.identifier.doi | 10.1021/jf980951k | - |
dc.relation.pages | 1495-1500 | - |
dc.identifier.uri.fulltext | http://ntur.lib.ntu.edu.tw/bitstream/246246/188909/1/15.pdf | - |
item.languageiso639-1 | en_US | - |
item.cerifentitytype | Publications | - |
item.fulltext | with fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.openairetype | journal article | - |
item.grantfulltext | open | - |
顯示於: | 食品科技研究所 |
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