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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/2216


    Title: 添加酵母菌株對發酵酸味種楊桃汁揮發性成份之影響
    Authors: 劉黛蒂;李清福;韓建國
    Contributors: 保健營養生技學系
    Date: 2002
    Issue Date: 2009-10-28 08:57:49 (UTC+0)
    Relation: 台灣農業化學與食品科學, 40(4):211-218.
    Appears in Collections:[食品營養與保健生技學系] 期刊論文

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