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臺灣學術機構典藏系統 (Taiwan Academic Institutional Repository, TAIR)
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Showing items 66-81 of 81  (4 Page(s) Totally)
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Institution Date Title Author
亞洲大學 2007.05 蛋白質熱穩定性之分子動力學模擬 蔡政芳;Tsai, Cheng-Fang
亞洲大學 2007-05 Antibacterial activity of water soluble chitosan derivatives prepared by Maillard reaction. 蔡政芳;Tsai, Cheng-Fang
亞洲大學 2007-05 蛋白質熱穩定性之分子動力學模擬 蔡政芳;Tsai, Cheng-Fang
亞洲大學 2006.05 水晶蘭萃液在小鼠巨噬細胞株中對一氧化氮及前發炎標記物的作用評估 蔡政芳;Tsai, Cheng-Fang
亞洲大學 2006.02 水晶蘭萃取液的抗氧化活性 蔡政芳;Tsai, Cheng-Fang
亞洲大學 2006-05 水晶蘭萃液在小鼠巨噬細胞株中對一氧化氮及前發炎標記物的作用評估 蔡政芳;Tsai, Cheng-Fang
亞洲大學 2006-02 水晶蘭萃取液的抗氧化活性 蔡政芳;Tsai, Cheng-Fang
亞洲大學 2006 Preparation and characterization of water-soluble chitosan produced by Maillard reaction. 蔡政芳;Tsai, Cheng-Fang
國立臺灣大學 2006 Preparation and characterization of water-soluble chitosan produced by Maillard reaction Chung, Ying-Chien; Tsai, Cheng-Fang; Li, Chin-Fung
亞洲大學 2003 A comparative analysis of two cDNA clones of the cellulase gene family from anaerobic fungus Piromyces rhizinflata. 蔡政芳;Tsai, Cheng-Fang
亞洲大學 2001 The linker domain of a Piromyces rhizinflata endoglucanase stabilizes the protein expressed in E.coli. Enzyme and Microbial Technology. 蔡政芳;Tsai, Cheng-Fang
國立臺灣大學 1999 Quantification of Racemization of Amino Acids in Alkaline-Treated Duck Eggs by Micellar Capillary Electrophoresis Chang, Hung-Min; Tsai, Cheng-Fang; Li, Chin-Fung
國立臺灣大學 1999 Changes of Amino Acid Composition and Lysinoalanine Formation in Alkali-Pickled Duck Eggs Chang, Hung-Min; Tsai, Cheng-Fang; Li, Chin-Fung
國立臺灣大學 1999 Inhibition of lysinoalanine formation in alkali-pickled duck egg (Pidan) Chang, Hung-Min; Tsai, Cheng-Fang; Li, Chin-Fung
國立臺灣大學 1998 Enantiomeric Separation of Dansyl-Derivatized dl-Amino Acids by β-Cyclodextrin-Modified Micellar Electrokinetic Chromatography Tsai, Cheng-Fang; Li, Chin-Fung; Chang, Hung-Min
國立臺灣大學 1998 Enantiomeric Separation of Dns-dl-amino Acids by γ-Cyclodextrin-Modified Micellar Capillary Electrophoresis Chang, Hung-Min; Tsai, Cheng-Fang; Li, Chin-Fung

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