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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/101880


    Title: Studies on the Antioxidation Activity, Antibacterial, and Anti-inflammation of Black Garlic from Different Fermented Conditions
    Authors: Lin, Shiau-Ching
    Contributors: 保健營養生技學系
    Keywords: black garlic;fermentation;antioxidant;antibacterial;anti-inflammation
    Date: 2017
    Issue Date: 2017-02-22 07:42:57 (UTC+0)
    Publisher: 亞洲大學
    Appears in Collections:[食品營養與保健生技學系] 博碩士論文

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