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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/111456


    Title: 不同發酵條件下製備黑洋蔥之抗發炎及抗癌作用之探討
    Authors: CHEW, WEN-QI
    Contributors: 食品營養與保健生技學系
    Keywords: 洋蔥、發酵、抗發炎、抗癌、onion、fermentation、anti-inflammatory、anti-cancer
    Date: 2018
    Issue Date: 2018-10-01 03:30:46 (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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