English  |  正體中文  |  简体中文  |  Items with full text/Total items : 90453/105672 (86%)
Visitors : 12071362      Online Users : 158
RC Version 6.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Tips:
  • please add "double quotation mark" for query phrases to get precise results
  • please goto advance search for comprehansive author search
  • Adv. Search
    HomeLoginUploadHelpAboutAdminister Goto mobile version

    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/101880

    Title: Studies on the Antioxidation Activity, Antibacterial, and Anti-inflammation of Black Garlic from Different Fermented Conditions
    Authors: Lin, Shiau-Ching
    Contributors: 保健營養生技學系
    Keywords: black garlic;fermentation;antioxidant;antibacterial;anti-inflammation
    Date: 2017
    Issue Date: 2017-02-22 15:42:57 (UTC+8)
    Publisher: 亞洲大學
    Appears in Collections:[食品營養與保健生技學系] 博碩士論文

    Files in This Item:

    File Description SizeFormat

    All items in ASIAIR are protected by copyright, with all rights reserved.

    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback