Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/142063
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dc.titleCHARACTERISTICS OF ANTHOCYANINS IN FORTIFIED CAKE: A POSSIBLE POTENT INHIBITOR OF LIPASE, X-GLUCOSIDASE AND SUCRASE
dc.contributor.authorTEO NI ZHEN
dc.date.accessioned2018-05-16T18:00:21Z
dc.date.available2018-05-16T18:00:21Z
dc.date.issued2018-01-22
dc.identifier.citationTEO NI ZHEN (2018-01-22). CHARACTERISTICS OF ANTHOCYANINS IN FORTIFIED CAKE: A POSSIBLE POTENT INHIBITOR OF LIPASE, X-GLUCOSIDASE AND SUCRASE. ScholarBank@NUS Repository.
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/142063
dc.language.isoen
dc.subjectAnthocyanins, Lipase, Sucrase, a-glucosidase, ABREP
dc.typeThesis
dc.contributor.departmentCHEMISTRY
dc.contributor.supervisorZHOU WEIBIAO
dc.description.degreeMaster's
dc.description.degreeconferredMASTER OF SCIENCE
Appears in Collections:Master's Theses (Closed)

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