Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/134860
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dc.contributor.authorKitty Verhoeckx
dc.contributor.authorPaul Cotter
dc.contributor.authorIván López-Expósito
dc.contributor.authorCharlotte Kleiveland
dc.contributor.authorTor Lea
dc.contributor.authorAlan Mackie
dc.contributor.authorTeresa Requena
dc.contributor.authorDominika Swiatecka
dc.contributor.authorHarry Wichers
dc.date.accessioned2018-03-01T01:31:09Z-
dc.date.available2018-03-01T01:31:09Z-
dc.date.issued2015
dc.identifier.isbn9783319157917 9783319161044
dc.identifier.urihttp://hdl.handle.net/123456789/134860-
dc.language.isoEnglish
dc.relation.urihttp://link.springer.com/book/10.1007/978-3-319-16104-4
dc.rights.uriCC BY-NC (姓名標示-非商業性)
dc.sourceDOAB
dc.subject.classificationMicrobiology
dc.subject.classificationPhysiology
dc.subject.classificationPharmacy and materia medica
dc.subject.classificationBiotechnology
dc.subject.classificationManufactures
dc.subject.otherfood science
dc.subject.othermicrobiology
dc.subject.otherhuman physiology
dc.titleThe Impact of Food Bioactives on Health: In Vitro and Ex Vivo Models
dc.type電子教課書
dc.classification醫學類
Theme:教科書-醫學類

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