Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/30985
Title: Factors of affective antioxidant capacity and polyphenol content of lactic acid beverages fermented with Lactobacillus spp. and Phyllanthus emblica Linn. / Sartjin Peerajan
Authors: Sartjin Peerajan
Keywords: Antioxidants
Lactic acid
Lactobacillus
Phyllanthus emblica Linn.
Issue Date: 2006
Publisher: Chiang Mai : Graduate School, Chiang Mai University, 2006
Gov't Doc #: Th S249fp 2006
URI: http://search.lib.cmu.ac.th/search/?searchtype=.&searcharg=b1385901
http://cmuir.cmu.ac.th/handle/6653943832/30985
Appears in Collections:PHARMACY: Theses



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