http://scholars.ntou.edu.tw/handle/123456789/19190| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 吳曜廷 | en_US |
| dc.contributor.author | 蔡敏郎 | en_US |
| dc.contributor.author | 詹國靖 | en_US |
| dc.contributor.author | 劉昌樹 | en_US |
| dc.date.accessioned | 2021-12-14T01:04:17Z | - |
| dc.date.available | 2021-12-14T01:04:17Z | - |
| dc.date.issued | 2020-05-29 | - |
| dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/19190 | - |
| dc.description | 逢甲大學，臺中市，臺灣 | en_US |
| dc.language.iso | zh | en_US |
| dc.publisher | 第36屆纖纖紡織科技研討會/2020年幾丁質、幾丁聚醣與生物材料研討會 | en_US |
| dc.title | 加工方式對菜籽油組成分的影響 | en_US |
| dc.type | conference paper | en_US |
| dc.relation.conference | 第36屆纖纖紡織科技研討會/2020年幾丁質、幾丁聚醣與生物材料研討會 | en_US |
| dc.relation.journalvolume | 72 | en_US |
| item.openairecristype | http://purl.org/coar/resource_type/c_5794 | - |
| item.cerifentitytype | Publications | - |
| item.languageiso639-1 | zh | - |
| 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.orcid | 0000-0003-4619-208x | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| Appears in Collections: | 食品科學系 | |
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