友善列印 - Huang, S.-K., Y.-H. Lin, F.-J. Wang, and C.-L. Pan, 2004, Studies on the antioxidative activity of four adlay yogurts and their changes during 4oC storage, 2004 International Symposium on Functional Foods

Huang, S.-K., Y.-H. Lin, F.-J. Wang, and C.-L. Pan, 2004, Studies on the antioxidative activity of four adlay yogurts and their changes during 4oC storage, 2004 International Symposium on Functional Foods

作者: 潘崇良

發表年度: 2004

著作類別: 研討會論文

著作名稱: Huang, S.-K., Y.-H. Lin, F.-J. Wang, and C.-L. Pan, 2004, Studies on the antioxidative activity of four adlay yogurts and their changes during 4oC storage, 2004 International Symposium on Functional Foods for Health in Taiwan, May 25, 2004, Taipei, P1-33.