http://scholars.ntou.edu.tw/handle/123456789/9789| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.author | Pan, B. S. | - |
| dc.contributor.author | Kuo, Y. Y. | - |
| dc.contributor.author | Tai-Yuan Chen | - |
| dc.contributor.author | Yeuk-Chuen Liu | - |
| dc.date.accessioned | 2020-11-21T02:03:26Z | - |
| dc.date.available | 2020-11-21T02:03:26Z | - |
| dc.date.issued | 2005-10 | - |
| dc.identifier.issn | 0024-3205 | - |
| dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/9789 | - |
| dc.language.iso | English | - |
| dc.relation.ispartof | Life Sciences | - |
| dc.title | Anti-oxidative and anti-inflammatory activities of two different species of a Chinese herb I-Tiao-Gung | - |
| dc.type | journal article | - |
| dc.identifier.doi | 10.1016/j.lfs.2005.05.027 | - |
| dc.identifier.doi | <Go to ISI>://WOS:000232245300010 | - |
| dc.identifier.url | <Go to ISI>://WOS:000232245300010 | - |
| dc.relation.journalvolume | 77 | - |
| dc.relation.journalissue | 22 | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
| item.cerifentitytype | Publications | - |
| item.languageiso639-1 | English | - |
| item.fulltext | no fulltext | - |
| item.grantfulltext | none | - |
| item.openairetype | journal article | - |
| crisitem.author.dept | College of Life Sciences | - |
| crisitem.author.dept | Department of Food Science | - |
| crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
| 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 | 0000-0002-6234-9190 | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| 顯示於： | 食品科學系 | |
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