|
English
|
正體中文
|
简体中文
|
总笔数 :2823024
|
|
造访人次 :
30209132
在线人数 :
880
教育部委托研究计画 计画执行:国立台湾大学图书馆
|
|
|
"wang yen ju"的相关文件
显示项目 1-10 / 10 (共1页) 1 每页显示[10|25|50]项目
淡江大學 |
2015-05 |
Business social responsibility to improve new product development
|
Wang, Yen-Ju; Yang, Li-Ren |
淡江大學 |
2014 |
企業社會責任對新產品開發績效之影響 : 以產品特性、顧客導向為干擾變數
|
王燕茹; Wang, Yen-Ju |
國立臺灣大學 |
2010 |
Storage effects on the content of anthocyanin, mutagenicity and antimutagenicity of black soybean koji
|
Wang, Yen-Ju; Sheen, Lee-Yan; Chou, Cheng-Chun |
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 effects on the content of anthocyanin, mutagenicity and antimutagenicity of black soybean koji
|
Wang, Yen-Ju; Sheen, Lee-Yan; Chou, Cheng-Chun; 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 |
Antimutagenic activity of Aspergillus awamori-fermented black soybean response to simulated digestive juice treatments and its antimutagenic mechanisms
|
Hung, Yu-Hsiang; Wang, Yen-Ju; Chou, Cheng-Chun |
國立臺灣大學 |
2008 |
Content of total phenolics and anthocyanins and the antimutagenicity of Aspergillus awamori-fermented black soybean, a healthy food ingredient, after heat treatment
|
Wang, Yen-Ju; Chou, Cheng-Chun |
國立臺灣大學 |
2007 |
加熱及儲存條件對黑豆麴抗致突變性之影響
|
王妍如; Wang, Yen-Ju |
國立臺灣大學 |
1992 |
Syntheses and Reactions of Rhenium Carbamoyl Complexes of the Type (CO)4 Re(NH2R)(CONHR) (R = Ethyl, Allyl or Isopropyl)
|
Liao, Wen-Jui; Wang, Yen-Ju; Chen, Jhy-Der; 林英智; 劉陵崗; Liao, Wen-Jui; Wang, Yen-Ju; Chen, Jhy-Der; Lin, Ying-Chih; Liu, Ling-Kang |
显示项目 1-10 / 10 (共1页) 1 每页显示[10|25|50]项目
|