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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/25703


    標題: 不同食品加工處理溫度對於紅藜抗氧化活性之研究
    作者: 謝峻旭
    貢獻者: 食品科技系
    日期: 2010/12/03
    上傳時間: 2012-10-01 10:22:35 (UTC+8)
    關聯: 台灣食品科技學會第40次年會,起迄日:2010/12/03,地點:國立中興大學
    Appears in Collections:[ 食品科技系 ] 會議論文

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