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- j.1365-2621.2009.01907.x accessdate "2014-05-27".
- j.1365-2621.2009.01907.x date "2009".
- j.1365-2621.2009.01907.x doi "10.1111/j.1365-2621.2009.01907.x".
- j.1365-2621.2009.01907.x first1 "Chang".
- j.1365-2621.2009.01907.x first2 "Cheng-Kuang".
- j.1365-2621.2009.01907.x first3 "Su-Tze".
- j.1365-2621.2009.01907.x first4 "Ya-Chen".
- j.1365-2621.2009.01907.x first5 "Feng-Sheng".
- j.1365-2621.2009.01907.x first6 "Yun-Chin".
- j.1365-2621.2009.01907.x isCitedBy Rhizopus_oligosporus.
- j.1365-2621.2009.01907.x journal "International Journal of Food Science and Technology".
- j.1365-2621.2009.01907.x last1 "Chang-Tien".
- j.1365-2621.2009.01907.x last2 "Hsu".
- j.1365-2621.2009.01907.x last3 "Chou".
- j.1365-2621.2009.01907.x last4 "Chen".
- j.1365-2621.2009.01907.x last5 "Huang".
- j.1365-2621.2009.01907.x last6 "Chung".
- j.1365-2621.2009.01907.x page "799".
- j.1365-2621.2009.01907.x title "Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporous".
- j.1365-2621.2009.01907.x url "http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2009.01907.x/full".
- j.1365-2621.2009.01907.x volume "44".