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Showing items 1-3 of 3 (1 Page(s) Totally) 1 View [10|25|50] records per page
國立臺灣大學 |
2006 |
Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi
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Lin, Chia-Hung; Wei, Yi-Tien; Chou, Cheng-Chun |
國立臺灣大學 |
2006 |
Cultivation temperature and length affect the antioxidant activity and total phenolic content of soybean koji prepared with Aspergillus awamori
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Lin, Chia-Hung; Wei, Yi-Tien; Yu, Roch-Chui; Chou, Cheng-Chun |
臺大學術典藏 |
2006 |
Cultivation temperature and length affect the antioxidant activity and total phenolic content of soybean koji prepared with Aspergillus awamori
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Lin, Chia-Hung; Wei, Yi-Tien; Yu, Roch-Chui; Chou, Cheng-Chun; Lin, Chia-Hung; Wei, Yi-Tien; Yu, Roch-Chui; Chou, Cheng-Chun |
Showing items 1-3 of 3 (1 Page(s) Totally) 1 View [10|25|50] records per page
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