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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/111724


    Title: Content of nitric oxide and glycative compounds in cured meat products-Negative impact upon health
    Authors: 楊雅甄;Yang, Ya-Chen;王智弘;Wang, Zhi-Hong;殷湄晶;Yin, Mei-chin;*
    Contributors: 食品營養與保健生技學系
    Date: 2018-06
    Issue Date: 2018-12-25 10:58:58 (UTC+8)
    Relation: BioMedicine
    Appears in Collections:[食品營養與保健生技學系] 期刊論文

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