https://scholars.lib.ntu.edu.tw/handle/123456789/97909
Title: | Content of total phenolics and anthocyanins and the antimutagenicity of Aspergillus awamori-fermented black soybean, a healthy food ingredient, after heat treatment | Authors: | Wang, Yen-Ju Chou, Cheng-Chun |
Issue Date: | 2008 | Journal Volume: | 16 | Journal Issue: | 5 | Start page/Pages: | 70-76 | Source: | Journal of Food and Drug Analysis | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/189307 |
Appears in Collections: | 食品科技研究所 |
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