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Showing items 181-186 of 186 (8 Page(s) Totally)
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| 國立臺灣大學 |
1996-12 |
Effect of the active principle of garlic - diallyl sulfide - on the cell viability, detoxification capability and antioxidation system of primary rat hepatocytes.
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Sheen, L.Y.; Lii, C.K.; Sheu, S.F.; Meng, R.H.C.; Tsai, S.J. |
| 國立臺灣大學 |
1996-10 |
Glutathione and glutathione-related enzyme activities of male and female rat hepatocytes under various culture conditions.
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Lii, C.K.; Wang, S.T.; Chen, H.W.; Sheen, L.Y. |
| 國立臺灣大學 |
1994-12 |
Effect of microwave-heating on retention and composition of basil oil.
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Lin, S.Y.; Sheen, L.Y.; Tsai, S.J. |
| 國立臺灣大學 |
1991-05 |
Flavor characteristic compounds found in the essential oil of Ocimum basilicum L. with sensory evaluation and statisticalanalysis.
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Sheen, L.Y.; Tsai Ou, Y.H.; Tsai, S.J. |
| 國立臺灣大學 |
1990-12 |
Flavor Science and Technology
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Ho, C.T.; Sheen, L.Y.; Wu, P.; Kuo, M.C.; Hartman, T.G.; Rosen, R.T. |
| 國立臺灣大學 |
1989-12 |
Trends in Food Science
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Tsai, S.-J.; Sheen, L.Y |
Showing items 181-186 of 186 (8 Page(s) Totally)
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