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| 淡江大學 |
2019-04 |
Sustainable Development of Carbon Nanodots Technology: Natural Products as A Carbon Source and Applications to Food Safety
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Huang, Chia-Chi;Hung, Yi-Shan;Weng, Yih-Ming;Chen, Wenlung;Lai, Yen-Shi |
| 南華大學 |
2007-06 |
Physiochemical, antioxidant and whitening properties of extract from root cortices of mulberry as affected by membrane process
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余哲仁;Yu, Zer-Ran;Hung, Chien-Ching;Weng, Yih-Ming;Su, Chun-Li;Wang, Be-Jen |
| 國立高雄餐旅大學 |
2004-02 |
Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulation
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黃士禮; Hsu, Chin-Lin;Hurang, Shu-Lin;Chen, Wenlung;Weng, Yih-Ming;Tseng, Chin-Yin |
| 南華大學 |
1996-02 |
Partial Defatting of Roasted Peanut Meals and Kernels by Supercritical CO₂ Using Semicontinuous and Intermittently Depressurized Processes
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余哲仁;Yu, Zer-Ran;Chiou, Robin Y. Y.;Wu, Pei-Yin;Chen, Wen-lung;Weng, Yih-Ming |
Showing items 1-4 of 4 (1 Page(s) Totally)
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