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Showing items 1-6 of 6 (1 Page(s) Totally)
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| 國立臺灣大學 |
2008 |
Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean
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Lee, I-Hsin; Hung, Yu-Hsiang; Chou, Cheng-Chun |
| 國立臺灣大學 |
2007 |
Total phenolic and anthocyanin contents as well as antioxidant activity of black bean koji fermented by Aspergillus awamori under different culture conditions
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Lee, I-Hsin; Hung, Yu-Hsiang; Chou, Cheng-Chun |
| 國立臺灣大學 |
2006 |
Distribution profiles of isoflavone isomers in black bean kojis prepared with various filamentous fungi
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Lee, I-Hsin; Chou, Cheng-Chun |
| 國立臺灣大學 |
2005 |
不同菌酛製備黑豆麴之抗氧化活性與異黃酮素組成
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李宜欣; Lee, I-Hsin |
| 國立臺灣大學 |
2004 |
Estimation and Trend Analysis of Biomass Production in River Basin in Taiwan: 1. Case in Tamsui River Basin
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Chang, Chungfang Ho; Lee, I-Hsin; Shie, Je-Lueng; Chang, Ching-Yuan |
| 國立成功大學 |
2002-09 |
Perception of unsteadiness in patients with dizziness: Association with handicap and imbalance
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Lin, Sang-I; Tsai, Tzu-Tung; Lee, I-Hsin; Wu, Ye-Ning |
Showing items 1-6 of 6 (1 Page(s) Totally)
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