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"huang ru yue"的相关文件
显示项目 1-5 / 5 (共1页)
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| 國立臺灣大學 |
2010 |
Storage temperature and packaging condition affect the total phenolic content and antioxidant activity of black soybeans and koji
|
Huang, Ru-Yue; Wang, Yen-Ju; Sheen, Lee-Yan; Chou, Cheng-Chun |
| 臺大學術典藏 |
2010 |
Storage temperature and packaging condition affect the total phenolic content and antioxidant activity of black soybeans and koji
|
Huang, Ru-Yue; Wang, Yen-Ju; Sheen, Lee-Yan; Chou, Cheng-Chun; Huang, Ru-Yue; Wang, Yen-Ju; Sheen, Lee-Yan; Chou, Cheng-Chun |
| 國立臺灣大學 |
2009 |
Stability of isoflavone isomers in steamed black soybeans and black soybean koji stored under different conditions
|
Huang, Ru-Yue; Chou, Cheng-Chun |
| 國立臺灣大學 |
2008 |
Heating affects the content and distribution profile of isoflavones in steamed black soybeans and black soybean koji
|
Huang, Ru-Yue; Chou, Cheng-Chun |
| 國立臺灣大學 |
2007 |
加熱及儲存條件對黑豆及黑豆麴異黃酮素組成與抗氧化活性之影響
|
黃如悅; Huang, Ru-Yue |
显示项目 1-5 / 5 (共1页)
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