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"liang c h a huang s j b tsai s"
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| 東海大學 |
2009 |
Antioxidant properties of novel solid-state fermented culinary-medicinal mushroom and fungi products
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Liang, C.-H.a, Huang, S.-J.b, Tsai, S.-Y.c, Lee, Y.-L.d, Kuo, H.-C.a, Wu, T.-P.a, Jian, S.-Y.a, Huang, W.-L.a, Mau, J.-L.a |
| 東海大學 |
2009 |
Preparation of novel culinary-medicinal mushroom products using solid-state fermentation and their taste quality
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Liang, C.-H.a, Huang, S.-J.b, Tsai, S.-Y.c, Lee, Y.-L.d, Kuo, H.-C.a, Wu, T.-P.a, Jian, S.-Y.a, Huang, W.-L.a, Mau, J.-L.a |
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