Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56563
DC FieldValueLanguage
dc.contributor.author顏國欽zh_TW
dc.contributor.other行政院國家科學委員會zh_TW
dc.contributor.other中興大學食品科學系zh_TW
dc.date1998zh_TW
dc.date.accessioned2014-06-06T09:06:17Z-
dc.date.available2014-06-06T09:06:17Z-
dc.identifierNSC86-2313-B005-104zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/56563-
dc.language.isozh_TWzh_TW
dc.relation.urihttp://grbsearch.stpi.narl.org.tw/GRB/result.jsp?id=280277&plan_no=NSC86-2313-B005-104&plan_year=86&projkey=PB8512-2051&target=plan&highStr=*&check=0&pnchDesc=%E9%A3%9F%E7%89%A9%E6%8A%97%E6%B0%A7%E5%8C%96%E5%8F%8A%E6%8A%97%E8%87%B4%E7%AA%81%E8%AE%8A%E7%89%B9%E6%80%A7%E4%B9%8B%E7%A0%94%E7%A9%B6+%28I%29en_US
dc.subject基礎研究zh_TW
dc.subjectPhytochemistryen_US
dc.subject食品科技zh_TW
dc.subject植物化學zh_TW
dc.subject決明子zh_TW
dc.subject抗氧化性zh_TW
dc.subject抗致突變性zh_TW
dc.subject食品安全zh_TW
dc.subject中藥zh_TW
dc.subjectJuemingzien_US
dc.subjectAntioxidant activityen_US
dc.subjectAntimutagenicityen_US
dc.subjectFood safetyen_US
dc.subjectChinese herben_US
dc.title食物抗氧化及抗致突變特性之研究 (I)zh_TW
dc.titleStudies on Antioxidative and Antimutagenic Effects of Food (I)en_US
dc.typeResearch Reportszh_TW
item.cerifentitytypePublications-
item.grantfulltextnone-
item.languageiso639-1zh_TW-
item.fulltextno fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeResearch Reports-
Appears in Collections:食品暨應用生物科技學系
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