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標題: 黃芩抗菌作用之研究(II)-黃芩抗菌成分之純化及應用於禽畜原料肉病原菌之控制
Studies on the Antimicrobial Activity of Scutellariae radix (II)-Purification of Antimicrobial Components and Application on the Pathogenic Control for Raw Meat and Poultry
作者: 王苑春
關鍵字: 應用研究;Scutellariae radix;食品科技;黃芩;抗菌成分;病原菌;肉類;抗菌作用;純化;Antimicrobial component;Pathogen;Meat;Antibacterial action;Purification
其他識別: NSC90-2313-B005-171
Appears in Collections:食品暨應用生物科技學系

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