Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/75996
DC FieldValueLanguage
dc.contributor.author曾政鴻zh_TW
dc.contributor.author金安兒zh_TW
dc.contributor.other國立中興大學農學院zh_TW
dc.date2008-06zh_TW
dc.date.accessioned2014-06-13T06:12:55Z-
dc.date.available2014-06-13T06:12:55Z-
dc.identifier.urihttp://hdl.handle.net/11455/75996-
dc.language.isozh_TWzh_TW
dc.publisher臺中巿: 國立中興大學農學院zh_TW
dc.relation農林學報, Volume 57, Issue 1-2, Page(s) 89-97.zh_TW
dc.subjectLactobacillus acidophilusen_US
dc.subject嗜酸乳酸桿菌zh_TW
dc.subjectCell immobilizationen_US
dc.subjectOrange juiceen_US
dc.subjectStorage stabilityen_US
dc.subject細胞固定化zh_TW
dc.subject柳橙汁zh_TW
dc.subject貯藏安定性zh_TW
dc.title利用褐藻酸鈣及κ-紅藻膠固定化提升柳橙汁中嗜酸乳酸桿菌的存活zh_TW
dc.typeJournal Articlezh_TW
Appears in Collections:第57卷 第01,02期
農業暨自然資源學院
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