|
English
|
正體中文
|
简体中文
|
2856600
|
|
???header.visitor??? :
53478939
???header.onlineuser??? :
1261
???header.sponsordeclaration???
|
|
|
|
???tair.name??? >
???browser.page.title.author???
|
"tsai s j"???jsp.browse.items-by-author.description???
Showing items 191-197 of 197 (20 Page(s) Totally)
<< < 11 12 13 14 15 16 17 18 19 20
View [10|25|50] records per page
| 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.
|
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.
|
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.
|
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.
|
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
|
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.
|
Sheen, L.Y.; Tsai Ou, Y.H.; Tsai, S.J. |
| 國立臺灣大學 |
1989-12 |
Trends in Food Science
|
Tsai, S.-J.; Sheen, L.Y |
Showing items 191-197 of 197 (20 Page(s) Totally)
<< < 11 12 13 14 15 16 17 18 19 20
View [10|25|50] records per page
|
