Project Details
| Status | Finished |
|---|---|
| Effective start/end date | 1/01/19 → 31/12/21 |
Funding
- Faculty Development Scheme: HK$782,100.00
Investigating the Potential of Using Probiotic Bacteria in Making Traditional Chinese foods with Health-Promoting Effects and Reduced Carcinogenicity
- SZE, Tung Po Eric (PI)
- EL-NEZAMI Hani (CoI)
Project: Research