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"tsai s j"
Showing items 191-197 of 197 (8 Page(s) Totally)
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| 國立臺灣大學 |
1999-12 |
Effect of garlic active principle - diallyl disulfide - on cell viability, lipid peroxidation, glutathione concentration and its related enzyme actives in primary rat hepatocytes.
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Sheen, L.Y.; Sheu, S.F.; Tsai, S.J.; Meng, R.H.C.; Lii, C.K. |
| 國立臺灣大學 |
1999-12 |
Metabolites of diallyl disufide and diallyl sulfide in primary rat hepatocytes.
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Sheen, L.Y.; Wu, C.C.; Lii, C.K.; Tsai, S.J. |
| 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 |
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 |
1993 |
Hepatitis C Virus Infection in Volunteer Blood Donors in Taiwan Evaluated by Hepatitis C Antibody Assays and Polymerase Chain Reaction
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王錦堂; Wang, T. H.; 許金川; Tsai, S. J.; Hsieh, Y. S.; 林東燦; Wang, C. Y.; Chen, D. S.; 王錦堂; Wang, T. H.; 許金川; Tsai, S. J.; Hsieh, Y. S.; Lin, Dong-Tsamn; Wang, C. Y.; Chen, D. S. |
| 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 |
1989-12 |
Trends in Food Science
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Tsai, S.-J.; Sheen, L.Y |
Showing items 191-197 of 197 (8 Page(s) Totally)
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