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"roch chui yu"的相关文件
显示项目 21-30 / 54 (共6页)
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| 臺大學術典藏 |
2018-09-10T07:06:42Z |
Manufacture of high quality salt-dried mustard from pickle mustard wastes
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Lu, W.-L.;Lee, C.-H.;Yu, R.-C.; Lu, W.-L.; Lee, C.-H.; Yu, R.-C.; ROCH-CHUI YU |
| 臺大學術典藏 |
2018-09-10T07:06:42Z |
Protein expression in Vibrio parahaemolyticus 690 subjected to sublethal heat and ethanol shock treatments
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Chiang, M.-L. and Ho, W.-L. and Yu, R.-C. and Chou, C.-C.; Chiang, Ming-Lun; Ho, Wei-Li; Yu, Roch-Chui; Chou, Cheng-Chun; ROCH-CHUI YU; Chiang, Ming-Lun; Ho, Wei-Li; Yu, Roch-Chui; Chou, Cheng-Chun |
| 臺大學術典藏 |
2018-09-10T06:33:32Z |
楊桃之品質成分與加工利用之研究
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王武彰; 游若?; 王武彰; ROCH-CHUI YU |
| 臺大學術典藏 |
2018-09-10T06:33:31Z |
Manufacture of mustard pickles by an improved two-stage fermentation method
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Chiang, P.-D.;Lee, C.-H.;Yu, R.-C.; Chiang, P.-D.; Lee, C.-H.; Yu, R.-C.; ROCH-CHUI YU |
| 臺大學術典藏 |
2018-09-10T06:33:31Z |
Selection and oenological comparison of Taiwan Black Queen grape wine yeasts
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Lee, C.-H.;Yu, R.-C.; Lee, C.-H.; Yu, R.-C.; ROCH-CHUI YU |
| 臺大學術典藏 |
2018-09-10T06:33:31Z |
Culture filtrates from a fermented rice product (Lao-Chao) and their effects on milk curd firmness
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Lin, C.-W.;Yu, R.-C.;Chen, H.-L.;Chen, S.-L.; Lin, C.-W.; Yu, R.-C.; Chen, H.-L.; Chen, S.-L.; ROCH-CHUI YU |
| 臺大學術典藏 |
2018-09-10T06:33:30Z |
Acid adaptation affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage
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Shen, H.-W.;Yu, R.-C.;Chou, C.-C.; Shen, H.-W.; Yu, R.-C.; Chou, C.-C.; ROCH-CHUI YU |
| 臺大學術典藏 |
2018-09-10T06:33:30Z |
Cultural condition affecting the growth and production of β-galactosidase by Bifidobacterium longum CCRC 15708 in a jar fermenter
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Hsu, C.A.;Yu, R.C.;Lee, S.L.;Chou, C.C.; Hsu, C.A.; Yu, R.C.; Lee, S.L.; Chou, C.C.; ROCH-CHUI YU |
| 臺大學術典藏 |
2018-09-10T06:33:30Z |
Effects of fresh milk plus Bifidobacterium longum BB536 intake on human intestinal microflora and cytotoxicity of fecal extracts on Caco-2 and HT-29 cell lines
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Chiou, P.-J.;Lee, C.-H.;Yu, R.-C.; Chiou, P.-J.; Lee, C.-H.; Yu, R.-C.; ROCH-CHUI YU |
| 臺大學術典藏 |
2018-09-10T06:00:58Z |
Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria
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Chou, Cheng-Chun;Yu, Roch-Chui;Wang, Yi-Chieh;ROCH-CHUI YU;Chou, C.-C.;Yu, R.-C.;Wang, Y.-C.; Wang, Y.-C.; Yu, R.-C.; Chou, C.-C.; ROCH-CHUI YU |
显示项目 21-30 / 54 (共6页)
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