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Institution Date Title Author
國立臺灣大學 1981-12 Flavor volatile of scrambled egg products as affected by composition. In Quality of Eggs"" Hsu, S.Y.; Chen, T.C.
國立臺灣大學 1980-12 Flavor volatile of scrambled egg products as affected by cooking methods and compositions. Hsu, S.Y.
國立臺灣大學 1981 Flavor Volatiles of Scrambled Egg Products As Affected By Composition 許順堯; Chen, T. C.; Hsu, Shun-Yao; Chen, T. C.
臺大學術典藏 2021-07-21T23:21:07Z Flavor-changing Majoron interactions with leptons Cheng, Yu; CHENG-WEI CHIANG; XIAO-GANG HE; Sun, Jin
國立臺灣大學 1995 Flavor-changing neutral couplings in a model of radiative fermion mass Wong, Gwo-Guang; Hwang, W-Y. P.
國立交通大學 2014-12-08T15:01:16Z Flavor-changing neutral Higgs boson couplings and top-quark-charm-quark production at the Next Linear Collider Hou, WS; Lin, GL; Ma, CY
國立交通大學 2019-04-03T06:36:22Z Flavor-changing neutral Higgs boson couplings and top-quark-charm-quark production at the Next Linear Collider Hou, WS; Lin, GL; Ma, CY
國立臺灣大學 1997 Flavor-changing neutral Higgs boson couplings and top-quark–charm-quark production at the Next Linear Collider Hou, Wei-Shu; Lin, Guey-Lin; Ma, Chien-Yi
中國文化大學 2021 Flavor-Related Applications of Chitin and Chitosan in Foods: Effect of Structure and Properties on the Efficacy Wang, Shang-Ta; Tsai, Cheng-Che; Shih, Ming-Chih; Tsai, Min-Lang
國立臺灣大學 2009 Flavor-singlet mesons in Nf= 2+1 QCD with dynamical overlap quarks Kaneko, T.; Aoki, S.; Chiu, T. W.; Fukaya, H.; Hashimoto, S.; Hsieh, T. H.; Noaki, J.; Shintani, E.; Yamada, N.

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