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机构 日期 题名 作者
淡江大學 2019-04 Sustainable Development of Carbon Nanodots Technology: Natural Products as A Carbon Source and Applications to Food Safety 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 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 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 余哲仁;Yu, Zer-Ran;Chiou, Robin Y. Y.;Wu, Pei-Yin;Chen, Wen-lung;Weng, Yih-Ming

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