https://scholars.lib.ntu.edu.tw/handle/123456789/97913
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Lee, I-Hsin | en |
dc.contributor.author | Hung, Yu-Hsiang | en |
dc.contributor.author | Chou, Cheng-Chun | en |
dc.creator | Lee, I-Hsin; Hung, Yu-Hsiang; Chou, Cheng-Chun | en |
dc.date | 2008 | en |
dc.date.accessioned | 2010-07-14T12:06:47Z | - |
dc.date.accessioned | 2018-06-29T07:49:36Z | - |
dc.date.available | 2010-07-14T12:06:47Z | - |
dc.date.available | 2018-06-29T07:49:36Z | - |
dc.date.issued | 2008 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/189311 | - |
dc.format.extent | 352233 bytes | - |
dc.format.mimetype | application/pdf | - |
dc.language | en | en |
dc.language.iso | en_US | - |
dc.relation | International Journal of Food Microbiology, 121(2), 150-156 | en |
dc.relation.ispartof | International Journal of Food Microbiology | - |
dc.title | Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean | en |
dc.type | journal article | en |
dc.identifier.doi | 10.1016/j.ijfoodmicro.2007.09.008 | - |
dc.relation.pages | 150-156 | - |
dc.identifier.uri.fulltext | http://ntur.lib.ntu.edu.tw/bitstream/246246/189311/1/21.pdf | - |
item.fulltext | with fulltext | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.grantfulltext | open | - |
item.openairetype | journal article | - |
item.languageiso639-1 | en_US | - |
顯示於: | 食品科技研究所 |
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