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"梁志弘"

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Showing items 1-14 of 14  (1 Page(s) Totally)
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Institution Date Title Author
東海大學 20110-9 Nonvolatile taste components of Culinary-Medicinal Maitake Mushroom, Grifola frondosa S-J Huang, S-Y Tsai, S-Y Lin, C-H Liang and J-L Mau.; 梁志弘
大葉大學 2011-12 桑黃 (Phellinus linteus) 於攪拌式生物反應器中菌絲體生質量及生理活性物質之生產 吳秋曄;廖姿敏;梁志欽;陳淑茹;宋祖瑩;梁志弘;曾慶瀛
東海大學 2011-03 Preparation of Culinary-Medicinal Maitake Mushroom, Grifola frondosa (Dicks.:Fr.) S.F. Gray (Aphyllophoromycetideae)-fermented Wheat and its Antioxidant Properties. S-J Huang, S-Y Tsai, S-Y Lin, C-H Liang, P-Y Lian and J-L Mau.; 梁志弘
東海大學 2011-01-08 北蟲草、桑黃及樟芝菌絲體其機能性成分與胺基酸組成。 林振潮; 林欣儀; 梁志弘
東海大學 2011-01-08 藥用真菌提高米穀產品之價值 林振潮; 林欣儀; 梁志弘
大葉大學 2010-12-03 不同穀物培養基對北蟲草生長的影響 梁志欽;吳秋曄;梁志弘
亞洲大學 2009-06 Preparation of novel mushroom products using solid-state fermentation and their taste quality 梁志弘;Liang, Chih-Hung;黃仕政;Huang, Shih-Jeng;蔡淑瑤;Tsai, Shu-Yao;李煜玲;Lee, Yu-Ling;郭惠菁;Kuo, Hui-Ching;吳彩平;Wu, Tsai-Ping;簡韶妤;Jian, Shao-Yu;黃婉莉;Huang, Wan-Lih;毛正倫;Mau*, Jeng-Leun
亞洲大學 2009-04 Preparation of novel culinary-medicinal mushroom products using solid-state fermentation and their taste quality 梁志弘;Liang, Chih-Hung;黃仕政;Huang, Shih-Jeng;蔡淑瑤;Tsai, Shu-Yao;李煜玲;Lee, Yu-Ling;郭惠菁;Kuo, Hui-Ching;吳彩平;Wu, Tsai-Ping;簡韶妤;Jian, Shao-Yu;黃婉莉;Huang, Wan-Lih;毛正倫;Mau*, Jeng-Leun
亞洲大學 2009 Preparation of Novel Culinary-Medicinal Mushroom Products Using Solid-State Fermentation and Their Taste Quality 梁志弘; Liang, Chih-Hung; 黃仕政; Huang, Shih-Jeng; 蔡淑瑤; Tsai, Shu-Yao; 李煜玲; Lee, Yu-Ling; 郭惠菁; Kuo, Hui-Ching; 吳彩平; Wu, Tsai-Ping; 簡韶妤; Jian, Shao-Yu; 黃婉莉; Huang, Wan-Lih; 毛正倫; Mau*, Jeng-Leun
亞洲大學 2007.12 桑黃對α-葡萄糖??的抑 制能力 蔡淑瑤;Tsai, Shu-Yao;張瑜真;梁志弘;黃仕政;毛正倫
亞洲大學 2007.09 食藥用菇萃取物對α-葡萄糖??的抑制能力 蔡淑瑤;Tsai, Shu-Yao;張瑜真;黃仕政;梁志弘;毛正倫
亞洲大學 2007-12 桑黃對α-葡萄糖??的抑 制能力 蔡淑瑤;Tsai, Shu-Yao;張瑜真;梁志弘;黃仕政;毛正倫
亞洲大學 2007-09 食藥用菇萃取物對α-葡萄糖??的抑制能力 蔡淑瑤;Tsai, Shu-Yao;張瑜真;黃仕政;梁志弘;毛正倫
國立臺灣大學 1992-06 The Change in Multiple Forms of Pectinesterase in Different Parts of Pea Sprouts at Different Stages of Growth 梁志弘; 張為憲; 梁志弘; Chang, Wei-Hsien

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