CHOU CHENG-CHUN | Graduate Institute of Food Science and Technology, National Taiwan University

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概要

• Chou Cheng-Chunの詳細を見る
• 同名の論文著者
• Graduate Institute of Food Science and Technology, National Taiwan Universityの論文著者

関連著者

• CHOU CHENG-CHUN

  Graduate Institute of Food Science and Technology, National Taiwan University

• Chou Cheng-chun

  Graduate Institute Of Food Science And Technology National Taiwan University

• Chou C‐c

  National Taiwan Univ. Taipei Twn

• Lee Shiow-Ling

  Department of Bioengineering Tatung University

• Lee Shiow-ling

  Department Of Biological Engineering Tatung Institute Of Technology

• Lee Shiow-ling

  Department Of Bioengineering Engineering Tatung University

• Lin Shen-juh

  Graduate Institute Of Food Science And Technology National Taiwan University

• Chen Yu-Fei

  Graduate Institute of Food Science and Technology, National Taiwan University

• Chiang Ming-Lun

  Department of Tourism and Hospitality Management, Kainan University

• Lo Yi-Chen

  Graduate Institute of Food Science and Technology, National Taiwan University

• Ho Frank-ming

  Graduate Institute Of Food Science & Technology National Taiwan University

• HWANG GWO-RONG

  Graduate Institute of Food Science & Technology, National Taiwan University

• RWAN JIN-HWEI

  Graduate Institute of Food Science and Technology, National Taiwan University

• Hwang Gwo-rong

  Graduate Institute Of Food Science & Technology National Taiwan University

• Rwan Jin-hwei

  Graduate Institute Of Food Science And Technology National Taiwan University

• Hsieh Shu-Chen

  Graduate Institute of Food Science and Technology, National Taiwan University

• Huang Hui-Yu

  Department of Food Science, Nutrition and Nutraceutical Biotechnology, Shih Chien University

• Lai Li-Ru

  Graduate Institute of Food Science and Technology, National Taiwan University

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著作論文

• Effects of Various Fatty Acid Components of Castor Oil on the Growth and Production of γ-Decalactone by Sporobolomyces odorus
• Growth of and Production of γ-Decalactone by Sporobolomyces odorus in Jar Fermentors as Affected by pH, Aeration and Fed-Batch Technique
• Growth and Production of γ-Decalactone and Cis-6-Dodecen-4-Olide by Sporobolomyces odorus in the Presence of Fatty Acids and Oils
• Changes of Microbial Flora and Enzyme Activity during the Aging of Tou-Pan-Chiang, a Chinese Fermented Condiment
• Mycelial Propagation and Enzyme Production in Koji Prepared with Aspergillus oryzae on Various Rice Extrudates and Steamed Rice
• Enhancing the antitumor cell proliferation and Cu^-chelating effects of black soybeans through fermentation with Aspergillus awamori(BREWING AND FOOD TECHNOLOGY)
• Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk(BREWING AND FOOD TECHNOLOGY)
• Enhancing the antitumor cell proliferation and Cu^-chelating effects of black soybeans through fermentation with Aspergillus awamori

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