http://scholars.ntou.edu.tw/handle/123456789/10211| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.author | Tang, D. W. | en_US |
| dc.contributor.author | Yu, S. H. | en_US |
| dc.contributor.author | Ho, Y. C. | en_US |
| dc.contributor.author | Huang, B. Q. | en_US |
| dc.contributor.author | Guo-Jane Tsai | en_US |
| dc.contributor.author | Hsieh, H. Y. | en_US |
| dc.contributor.author | Sung, H. W. | en_US |
| dc.contributor.author | Mi, F. L. | en_US |
| dc.date.accessioned | 2020-11-21T03:27:12Z | - |
| dc.date.available | 2020-11-21T03:27:12Z | - |
| dc.date.issued | 2013-01 | - |
| dc.identifier.issn | 0268-005X | - |
| dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/10211 | - |
| dc.language.iso | en | en_US |
| dc.publisher | ELSEVIER SCI | en_US |
| dc.relation.ispartof | Food Hydrocolloids | en_US |
| dc.subject | chitosan | en_US |
| dc.subject | catechins | en_US |
| dc.subject | nanoparticles | en_US |
| dc.subject | Antioxidation | en_US |
| dc.title | Characterization of tea catechins-loaded nanoparticles prepared from chitosan and an edible polypeptide | en_US |
| dc.type | journal article | en_US |
| dc.identifier.doi | 10.1016/j.foodhyd.2012.04.014 | - |
| dc.identifier.isi | 000309554100005 | - |
| dc.relation.journalvolume | 30 | en_US |
| dc.relation.journalissue | 1 | en_US |
| dc.relation.pages | 33-41 | en_US |
| item.cerifentitytype | Publications | - |
| 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 | - |
| crisitem.author.dept | College of Life Sciences | - |
| crisitem.author.dept | Department of Food Science | - |
| crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| 顯示於： | 食品科學系 | |
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。