https://scholars.lib.ntu.edu.tw/handle/123456789/97909
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Wang, Yen-Ju | en |
dc.contributor.author | Chou, Cheng-Chun | en |
dc.creator | Wang, Yen-Ju; Chou, Cheng-Chun | en |
dc.date | 2008 | en |
dc.date.accessioned | 2010-07-14T12:03:52Z | - |
dc.date.accessioned | 2018-06-29T07:49:34Z | - |
dc.date.available | 2010-07-14T12:03:52Z | - |
dc.date.available | 2018-06-29T07:49:34Z | - |
dc.date.issued | 2008 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/189307 | - |
dc.format.extent | 490750 bytes | - |
dc.format.mimetype | application/pdf | - |
dc.language | en | en |
dc.language.iso | en_US | - |
dc.relation | Journal of Food and Drug Analysis, 16(5), 70-76 | en |
dc.relation.ispartof | Journal of Food and Drug Analysis | en_US |
dc.title | Content of total phenolics and anthocyanins and the antimutagenicity of Aspergillus awamori-fermented black soybean, a healthy food ingredient, after heat treatment | en |
dc.type | journal article | en |
dc.relation.pages | 70-76 | - |
dc.relation.journalvolume | 16 | - |
dc.relation.journalissue | 5 | - |
dc.identifier.uri.fulltext | http://ntur.lib.ntu.edu.tw/bitstream/246246/189307/1/17.pdf | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.openairetype | journal article | - |
item.languageiso639-1 | en_US | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.fulltext | with fulltext | - |
顯示於: | 食品科技研究所 |
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