http://scholars.ntou.edu.tw/handle/123456789/10220| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.author | Wu, G. J. | en_US |
| dc.contributor.author | Shiu, S. M. | en_US |
| dc.contributor.author | Hsieh, M. C. | en_US |
| dc.contributor.author | Guo-Jane Tsai | en_US |
| dc.date.accessioned | 2020-11-21T03:27:13Z | - |
| dc.date.available | 2020-11-21T03:27:13Z | - |
| dc.date.issued | 2016-02 | - |
| dc.identifier.issn | 0268-005X | - |
| dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/10220 | - |
| dc.publisher | ELSEVIER SCI LTD | en_US |
| dc.relation.ispartof | Food Hydrocolloids | en_US |
| dc.title | Anti-inflammatory activity of a sulfated polysaccharide from the brown alga Sargassum cristaefolium | en_US |
| dc.type | journal article | en_US |
| dc.identifier.doi | 10.1016/j.foodhyd.2015.01.019 | - |
| dc.identifier.isi | 000364928800004 | - |
| dc.relation.journalvolume | 53 | en_US |
| dc.relation.pages | 16-23 | 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 | - |
| 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。