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Institution	Date	Title	Author
國立臺北護理健康大學	2004	Antioxidative natural product protect against econazole-induced liver injuries	劉吉豐; Liu, Chi-Feng;Lin, Chia-Hsien;Lin, Chun-Ching;Lin, Yun-Ho;Chen, Chin-Fa;Lin, Chao-Kuang;Lin, Song-Chow
臺北醫學大學	2009	Antioxidative natural product protect against econazole-induced liver injuries	林永和; Liu CF; Lin CH; Lin CC; Lin YH; Chen CF; Lin CK; Lin SC
臺北醫學大學	2004	Antioxidative natural product protect against econazole-induced liver injuries	林松洲; 劉吉豐; 林佳賢; 林俊清; 林永和; 陳金發; 林昭光; 林松洲; Liu CF; Lin CH; Lin CC; Lin YH; Chen CF; Lin CK; Lin SC
臺北醫學大學	2004	Antioxidative natural product protect against econazole-induced liver injuries. .(196):87-93.	林永和; 劉吉豐(Liu CF); 林佳賢(Lin CH); 林俊清(Lin CC); 林永和(Lin YH); 陳金發(Chen CF); 林昭光(Lin CK); 林松洲(Lin SC)
東方設計學院	2009-06	Antioxidative Properteies of Peptide Prepared from Tuna Cooking Juice Hydrolyzates with Orientase (Bacillus subtilis)	Hsu, Kuo-Chian; Lu, Geng-Hwang; Jao, Chia-Ling; 饒家麟; 盧更煌; (東方技術學院食品科技系)
臺大學術典藏	2018-09-10T08:33:30Z	Antioxidative properties of a chitosan-glucose Maillard reaction product and its effect on pork qualities during refrigerated storage	Chang, H.L.;Chen, Y.C.;Tan, F.J.; Chang, H.L.; Chen, Y.C.; Tan, F.J.; YI-CHEN CHEN
國立臺灣海洋大學	2012-06	Antioxidative Properties of Oversulfation Seaweed Oligosaccharides	吳紹祺;曾國政;林季磊;潘崇良
東方設計學院	2008-06-27	Antioxidative Properties of Peptide prepared by Tuna Cooking Juice Hydrolyzates with Orientase (Bacillus subtilis)	Jao, Chia-Ling; 饒家麟; (東方技術學院食品科技系)
中國醫藥大學	2008-06-28	Antioxidative properties of peptide prepared by tuna cooking juice hydrolyzates with orientase (Bacillus subtilis)	徐國強(Hsu Kuo-Chiang); 饒家麟*
中國醫藥大學	2009-06	Antioxidative Properties of Peptides Prepared from Tuna Cooking Juice Hydrolysates with Orientase (Bacillus subtilis)	徐國強(Hsu Kuo-Chiang); 盧更煌(Lu Geng-Hwang); 饒家麟(Jao Chia-Ling)*

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