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Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/30985
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dc.contributor.authorSartjin Peerajanen_US
dc.date.accessioned2014-09-19T03:10:29Z-
dc.date.available2014-09-19T03:10:29Z-
dc.date.issued2006en_US
dc.identifier.govdocTh S249fp 2006en_US
dc.identifier.urihttp://search.lib.cmu.ac.th/search/?searchtype=.&searcharg=b1385901en_US
dc.identifier.urihttp://cmuir.cmu.ac.th/handle/6653943832/30985-
dc.language.isoengen_US
dc.publisherChiang Mai : Graduate School, Chiang Mai University, 2006en_US
dc.subjectAntioxidantsen_US
dc.subjectLactic aciden_US
dc.subjectLactobacillusen_US
dc.subjectPhyllanthus emblica Linn.en_US
dc.titleFactors of affective antioxidant capacity and polyphenol content of lactic acid beverages fermented with Lactobacillus spp. and Phyllanthus emblica Linn. / Sartjin Peerajanen_US
dc.typeThesisen_US
Appears in Collections:PHARMACY: Theses

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