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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/101864


    Title: Study on the anti-cancer activity of the black garlic extracts during the low temperature fermentation
    Authors: Fan, Yu-Xuan
    Contributors: 生物科技學系
    Keywords: Black garlic;low temperature fermentation
    Date: 2017
    Issue Date: 2017-02-21 01:11:59 (UTC+0)
    Publisher: 亞洲大學
    Appears in Collections:[生物科技學系] 博碩士論文

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