HU MIAO-LIN | Department of Food Science, National Chung Hsing University
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概要
Department of Food Science, National Chung Hsing University | 論文
- Comparison of the Kinetics and Factors Affecting the Stabilities of Chitin-Immobilized Naringinases from Two Fungal Sources
- Antioxidative Effect of Biogenic Amine on the Peroxidation of Linoleic Acid
- Pro-oxidative Properties of Flavonoids in Human Lymphocytes(Food & Nutrition Science)
- Scavenging Effect of Various Tea Extracts on Superoxide Derived from the Metabolism of Mutagens
- Possible Use of a 1.8kb DNA Fragment for the Specific Detection of Salmonella in Foods