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教育部委託研究計畫 計畫執行:國立臺灣大學圖書館
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"wang yen ju"的相關文件
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| 淡江大學 |
2015-05 |
Business social responsibility to improve new product development
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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
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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
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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
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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
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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)
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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 |
顯示項目 1-10 / 10 (共1頁)
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