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| 國立臺灣大學 |
2010 |
Storage temperature and packaging condition affect the total phenolic content and antioxidant activity of black soybeans and koji
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Huang, Ru-Yue; Wang, Yen-Ju; Sheen, Lee-Yan; Chou, Cheng-Chun |
| 臺大學術典藏 |
2010 |
Storage temperature and packaging condition affect the total phenolic content and antioxidant activity of black soybeans and koji
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Huang, Ru-Yue; Wang, Yen-Ju; Sheen, Lee-Yan; Chou, Cheng-Chun; Huang, Ru-Yue; Wang, Yen-Ju; Sheen, Lee-Yan; Chou, Cheng-Chun |
| 國立臺灣大學 |
2009 |
Stability of isoflavone isomers in steamed black soybeans and black soybean koji stored under different conditions
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Huang, Ru-Yue; Chou, Cheng-Chun |
| 國立臺灣大學 |
2008 |
Heating affects the content and distribution profile of isoflavones in steamed black soybeans and black soybean koji
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Huang, Ru-Yue; Chou, Cheng-Chun |
| 國立臺灣大學 |
2007 |
加熱及儲存條件對黑豆及黑豆麴異黃酮素組成與抗氧化活性之影響
|
黃如悅; Huang, Ru-Yue |
Showing items 1-5 of 5 (1 Page(s) Totally)
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