Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/137702
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dc.titleNATURAL BIOACTIVE CONSTITUENTS FOR FUNCTIONAL FOOD DEVELOPMENT
dc.contributor.authorZHANG YAN
dc.date.accessioned2017-12-06T18:00:35Z
dc.date.available2017-12-06T18:00:35Z
dc.date.issued2017-08-15
dc.identifier.citationZHANG YAN (2017-08-15). NATURAL BIOACTIVE CONSTITUENTS FOR FUNCTIONAL FOOD DEVELOPMENT. ScholarBank@NUS Repository.
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/137702
dc.language.isoen
dc.subjectLepisanthes alata, starch hydrolases, proanthocyanidins, phenolic compounds, noodles, in vitro
dc.typeThesis
dc.contributor.departmentCHEMISTRY
dc.contributor.supervisorHUANG DEJIAN
dc.description.degreePh.D
dc.description.degreeconferredDOCTOR OF PHILOSOPHY
dc.identifier.orcid0000-0002-4752-5432
Appears in Collections:Ph.D Theses (Closed)

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