Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56846
DC FieldValueLanguage
dc.contributor.author區少梅zh_TW
dc.contributor.other行政院國家科學委員會zh_TW
dc.contributor.other中興大學食品科學研究所zh_TW
dc.date1997zh_TW
dc.date.accessioned2014-06-06T09:06:53Z-
dc.date.available2014-06-06T09:06:53Z-
dc.identifierNSC85-2321-B005-024zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/56846-
dc.language.isozh_TWzh_TW
dc.relation.urihttp://grbsearch.stpi.narl.org.tw/GRB/result.jsp?id=209910&plan_no=NSC85-2321-B005-024&plan_year=85&projkey=PB8412-2274&target=plan&highStr=*&check=0&pnchDesc=%E4%B8%8D%E5%90%8C%E8%90%83%E5%8F%96%E6%96%B9%E6%B3%95%E5%B0%8D%E5%8C%85%E7%A8%AE%E8%8C%B6%E9%A6%99%E6%B0%A3%E6%88%90%E5%88%86%E4%B9%8B%E5%BD%B1%E9%9F%BFen_US
dc.subject基礎研究zh_TW
dc.subjectExtractionen_US
dc.subject食品科技zh_TW
dc.subject萃取zh_TW
dc.subject包種茶zh_TW
dc.subject香氣zh_TW
dc.subjectPouchung teaen_US
dc.subjectAromaen_US
dc.title不同萃取方法對包種茶香氣成分之影響zh_TW
dc.titleEffects of Different Exaction Methods on the Aroma Components of Pouchung Teaen_US
dc.typeResearch Reportszh_TW
Appears in Collections:食品暨應用生物科技學系
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