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"chou cheng chun"
Showing items 51-60 of 155 (16 Page(s) Totally)
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| 國立臺灣大學 |
2006 |
Inhibitory effect of propolis extract on the growth of Listeria monocytogenes and the mutagenicity of 4-nitroquinoline-N-oxide
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Yang, Hsin-Yi; Chang, Cheng-Ming; Chen, Yue-Wen; Chou, Cheng-Chun |
| 國立臺灣大學 |
2006 |
Distribution profiles of isoflavone isomers in black bean kojis prepared with various filamentous fungi
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Lee, I-Hsin; Chou, Cheng-Chun |
| 國立臺灣大學 |
2006 |
Purification and characterization of a sodium-stimulated β-galactosidase from Bifidobacterium longum CCRC 15708
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Hsu, Chin-An; Yu, Roch-Chui; Chou, Cheng-Chun |
| 國立臺灣大學 |
2006 |
Cultivation temperature and length affect the antioxidant activity and total phenolic content of soybean koji prepared with Aspergillus awamori
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Lin, Chia-Hung; Wei, Yi-Tien; Yu, Roch-Chui; Chou, Cheng-Chun |
| 臺大學術典藏 |
2006 |
Cultivation temperature and length affect the antioxidant activity and total phenolic content of soybean koji prepared with Aspergillus awamori
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Lin, Chia-Hung; Wei, Yi-Tien; Yu, Roch-Chui; Chou, Cheng-Chun; Lin, Chia-Hung; Wei, Yi-Tien; Yu, Roch-Chui; Chou, Cheng-Chun |
| 國立高雄餐旅大學 |
2005-06 |
Factors affecting the growth and production of milk-clotting enzyme by Amylomyces rouxii in rice liquid medium
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余佩璟; Yu, Pei-Jing ;Chou, Cheng-Chun |
| 國立臺灣大學 |
2005 |
Antibacterial activity of N-alkylated disaccharide chitosan derivatives
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Yang, Tsui-Chu; Chou, Cheng-Chun; Li, Chin-Fung |
| 國立臺灣大學 |
2005 |
Fatty acid composition, cell morphology and responses to challenge by organic acid and sodium chloride of heat-shocked Vibrio parahaemolyticus
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Chiang, Ming-Lun; Yu, Roch-Chui; Chou, Cheng-Chun |
| 國立臺灣大學 |
2005 |
Physical factors and reuse affect the production of cholesterol oxidase in reactors containing calcium alginate-immobilized Rhodococcus equi No. 23
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Chang, Yu-Chih; Yu, Roch-Chui; Yang, Hsin-Yi; Chou, Cheng-Chun |
| 國立臺灣大學 |
2005 |
Antibacterial activity of propolis against Staphylococcus aureus
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Lu, Li-Chang; Chen, Yue-Wen; Chou, Cheng-Chun |
Showing items 51-60 of 155 (16 Page(s) Totally)
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