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"mau j l"
Showing items 16-27 of 27 (1 Page(s) Totally)
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| 實踐大學 |
2008 |
Antioxidant properties of polysaccharides from Ganoderma tsugae
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Tseng, Y.H.;Yang, J.H.;Mau, J.L. |
| 實踐大學 |
2008 |
Antioxidant properties of chitosan from crab shells
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Yen, M.T.;Yang, J.H.;Mau, J.L. |
| 實踐大學 |
2007 |
The essential oil of Glossogyne tenuifolia
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Chyau, C.C.;Tsai, S.Y.;Yang, J.H.;Weng, C.C.;Han, C.M.;Shih, C.C.;Mau, J.L. |
| 實踐大學 |
2006 |
Antioxidant properties of methanolic extracts from monascal adlay
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Tseng, Y.H.;Yang, J.H.;Chang, H.L.;Lee, Y.L.;Mau, J.L. |
| 實踐大學 |
2006 |
Antioxidant properties of Glossogyne tenuifolia
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Yang, J.H.;Tsai, S.Y.;Han, C.M.;Shih, C.C.;Mau, J.L. |
| 實踐大學 |
2006 |
Antioxidant properties of methanolic extracts from monascal rice
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Yang, J.H.;Tseng, Y.H.;Lee, Y.L.;Mau, J.L. |
| 實踐大學 |
2005 |
Storage stability of monascal adlay
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Yang, J.H.;Tseng, Y.H.;Chang, H.L.;Lee, Y.L.;Mau, J.L. |
| 實踐大學 |
2004 |
Taste quality of monascal adlay
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Tseng, Y.H.;Yang, J.H.;Chang, H.L.;Mau, J.L. |
| 實踐大學 |
2002 |
Antioxidant properties of several commercial mushrooms
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Yang, J.H.;Lin, H.C.;Mau, J.L. |
| 實踐大學 |
2001 |
Non-volatile taste components of several commercial mushrooms
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Yang, J.H.;Lin, H.C.;Mau, J.L. |
| 實踐大學 |
2000 |
Antioxidant properties of fermented soybean broth
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Yang, J.H.;Mau, J.L.;Ko, P.T.;Huang, L.C. |
| 實踐大學 |
1998 |
Ultraviolet Irradiation Increased Vitamin D2 Content in Edible Mushrooms
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Mau, J.L.;Chen, P.R.;Yang, J.H. |
Showing items 16-27 of 27 (1 Page(s) Totally)
1
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