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机构 日期 题名 作者
大葉大學 2012-06 Effects of the Addition of Fermented Sorghum or Distilled Fermented Sorghum on the Flavor and Quality of Taiwan Type Sorghum Spirit Lai, Shung-Tang;Lee, Jian-Shing;Yu, Tung-Hsi;Chang, Chi-Yue
大葉大學 2008-06 Impacts of extraction methods on volatile constituents of longan fruits Chang, Ching-Hui;Yu, Tung-Hsi;Chang, Chi-Yue;Liu, Yung-Chuan
大葉大學 2008-04 Alpinia zerumber potentially elevates high-density lipoprotein cholesterol level in hamsters Lin, L.Y.;Peng, C.C.;Liang, Y.L.;Yeh, W.T.;Wang, H.E.;Yu, Tung-Hsi;Peng, R.Y.
大葉大學 2008-03 Hypolipidemic and Antioxidant Activity of Moutain Celery (Cryptotaenia japonica Hassk) Seed Essential Oils Cheng, M.C.;Lin, li-yun;Yu, Tung-Hsi;Peng, R.Y.
大葉大學 2008-01 Acceleration of Maturity of Young Sorghum (Kaoliang) Spirits by Linking Nanogold Photocatalyzed Process to Conventional Biological Aging-a Kinetic Approach Lin, Li-Yun;Chiung-Chi, Peng;Hui-Er, Wang;Chao-Ming, Chuang;Yu, Tung-Hsi;Huan-Chou, Chen;Wen-Ta, Chiu;Robert Y., Peng
大葉大學 2007-09 Effects of thr addition of glutamic acid and glucose to wet gluten on the volatile compounds in deep-fried gluten balls CHANG, CHI-YUE;LIN, SHIEN-TUNG;CHIANG, SHU-HUA;WANG, SHIU-YU;Yu, Tung-Hsi
大葉大學 2007-04-3 Factors affecting solid phase microextraction (SPME) to concentrate the odorants of Chinese white salted noodles for GC-MS analysis Lin, Li-Yun;Peng, Chiung-Huei;Wang, Hui-Er;Wu, Tsung-Han;Chen, Cheng-chang;Yu, Tung-Hsi;Wu, Cheung -May;Peng, Robert Y.
大葉大學 2007-04-03 Factors affecting solid phase microextraction (SPME) to concentrate the odorants of Chinese white salted noodles for GC-MS analysis Lin, Li-Yun;Peng, Chiung-Huei;Wang, Hui-Er;Wu, Tsung-Han;Chen, Cheng-chang;Yu, Tung-Hsi;Wu, Cheung -May;Peng, Robert Y.
大葉大學 1999 Isolation and identification of volatile compounds of Oolong tea and baked Oolong tea using acid/base fractionation method. Yan, M. S.;Lin, L. Y.;Chang, C. Y;Yu, Tung-Hsi

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