Free Radicals in Food: Chemistry, Nutrition and Health Effects

English | 正體中文 | 简体中文 | Items with full text/Total items : 1671/1770
Visitors : 161095 Online Users : 59

RC Version 5.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.

Login ‧ Upload ‧ Help ‧ About ‧ Administer

MMUIR > College of Medicine > School of Medical > Book > Item 987654321/462

jsp.display-item.identifier=請使用永久網址來引用或連結此文件: http://140.112.115.32:8080/ir/handle/987654321/462

题名:	Free Radicals in Food: Chemistry, Nutrition and Health Effects Antioxidants and Antiatherosclerotic Effects of Chinese Medicinal Herb Salvia Miltiorrhiza
作者:	Shial, Ming-Shi;Wu, Yih-Jer;Lin, Elaine;Kuo, Wan-Jong;Chang, Bao-Wen Chang
贡献者:	醫學系
日期:	2002-04-04
上传时间:	2011-11-24 16:20:14 (UTC+8)
出版者:	American Chemical Society
显示于类别:	[School of Medical] Book

文件中的档案:

没有与此文件相关的档案.

检视Licence

在MMUIR中所有的数据项都受到原著作权保护.