Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/25703
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    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/25703


    Title: 不同食品加工處理溫度對於紅藜抗氧化活性之研究
    Authors: 謝峻旭
    Contributors: 食品科技系
    Date: 2010/12/03
    Issue Date: 2012-10-01 10:22:35 (UTC+8)
    Relation: 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:[Dept. of Food Science & Technology] Proceedings

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