Anti-Oxidant Effects of Lactobacillus-Fermented Fresh Pineapples and Bananas or Bitter Melon Ferment Supplemented with Traditional Chinese Medicine

Anti-Oxidant Effects of Lactobacillus-Fermented Fresh Pineapples and Bananas or Bitter Melon Ferment Supplemented with Traditional Chinese Medicine

碩士 === 國立嘉義大學 === 生化科技學系研究所 === 104

Bibliographic Details
Main Author:	鄭佑禛
Other Authors:	魏佳俐
Language:	zh-TW
Online Access:	http://ndltd.ncl.edu.tw/handle/99833471884883293963

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