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Conference Paper: Free radical scavenging ability of the carrot juice fermented by Lactobacillus

TitleFree radical scavenging ability of the carrot juice fermented by Lactobacillus
Authors
Zhang, YFWei, DGuo, SYChen, SF
Issue Date2005
Citation
The 6th International Conference on Food Science and Technology, Guangzhou, China, 7-9 November 2005, p. 60-61 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/113424

 

DC FieldValueLanguage
dc.contributor.authorZhang, YFen_HK
dc.contributor.authorWei, Den_HK
dc.contributor.authorGuo, SYen_HK
dc.contributor.authorChen, SFen_HK
dc.date.accessioned2010-09-26T04:15:04Z-
dc.date.available2010-09-26T04:15:04Z-
dc.date.issued2005en_HK
dc.identifier.citationThe 6th International Conference on Food Science and Technology, Guangzhou, China, 7-9 November 2005, p. 60-61en_HK
dc.identifier.urihttp://hdl.handle.net/10722/113424-
dc.languageengen_HK
dc.relation.ispartofBook of Abstracts of 6th International Conference on Food Science and Technologyen_HK
dc.titleFree radical scavenging ability of the carrot juice fermented by Lactobacillusen_HK
dc.typeConference_Paperen_HK
dc.identifier.emailChen, SF: sfchen@hkusua.hku.hken_HK
dc.identifier.authorityChen, SF=rp00672en_HK
dc.identifier.hkuros122096en_HK
dc.identifier.epage61en_HK

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