Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56642
標題: 影響紅茶菇二階段式發酵之環境因子暨發酵液抗氧化成分之研究
Studies on Environmental Factors Affecting the Kombucha Production by Using a Two-Stage Fermentation Process and Antioxidative Components Present in the Broth
作者: 陳錦樹
關鍵字: 食品科技;應用研究
URI: http://hdl.handle.net/11455/56642
其他識別: NSC91-2214-E005-008
Appears in Collections:食品暨應用生物科技學系

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