http://scholars.ntou.edu.tw/handle/123456789/16300| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.author | M. C. Chung | en_US |
| dc.contributor.author | Y. M. Su | en_US |
| dc.contributor.author | S. H. Cheng | en_US |
| dc.contributor.author | Guo-Jane Tsai | en_US |
| dc.date.accessioned | 2021-03-15T06:40:31Z | - |
| dc.date.available | 2021-03-15T06:40:31Z | - |
| dc.date.issued | 2009 | - |
| dc.identifier.other | Conference of the Asian Federation of Societies for Lactic Acid bacteria | - |
| dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/16300 | - |
| dc.description | P.200 In the proceeding of the 5th Conference of the Asian Federation of Societies for Lactic Acid bacteria. Singapore. | en_US |
| dc.language.iso | en_US | en_US |
| dc.title | Preparation of lactic-fermented Porphyra drink and evaluation of the anti-oxidative activity of the fermented product | en_US |
| dc.type | conference paper | en_US |
| item.openairecristype | http://purl.org/coar/resource_type/c_5794 | - |
| item.cerifentitytype | Publications | - |
| item.languageiso639-1 | en_US | - |
| item.fulltext | no fulltext | - |
| item.grantfulltext | none | - |
| item.openairetype | conference paper | - |
| 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。
