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| 大葉大學 |
2015-05-22 |
Developing a nature- identical flavouring of milk by enzymatic engineering and natural material and evaluation its flavor compositions.
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Chia-Hao Chang1;Liu2, Yi-Chun;Lai, Pei-Hsuan;Hsiu-JuWang;Wang, Shian-Jen;Hsieh, Chang-Wei |
| 大葉大學 |
2015-04 |
Process optimization of microencapsulation of curcumin in Gama-polyglutamic acid using reponse surface methodology
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Ko, Wen-Ching;Chang, Chao-Kai;Wang, Hsiu-Ju;Wang, Shian-Jen;Hsieh, Chang-Wei |
| 大葉大學 |
2015-04 |
Process optimization of microencapsulation of curcumin in γ-polyglutamic acid using response surface methodology
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Ko, Wen-Ching;Chang, Chao-Kai;Wang, Hsiu-Ju;Wang, Shian-Jen;Hsieh, Chang-Wei |
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