Chou Cheng-chun | Graduate Institute Of Food Science And Technology National Taiwan University
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関連著者
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Chou Cheng-chun
Graduate Institute Of Food Science And Technology National Taiwan University
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CHOU CHENG-CHUN
Graduate Institute of Food Science and Technology, National Taiwan University
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Chou C‐c
National Taiwan Univ. Taipei Twn
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Lee Shiow-Ling
Department of Bioengineering Tatung University
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Lee Shiow-ling
Department Of Biological Engineering Tatung Institute Of Technology
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Lee Shiow-ling
Department Of Bioengineering Engineering Tatung University
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Lin Shen-juh
Graduate Institute Of Food Science And Technology National Taiwan University
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Chen Yu-Fei
Graduate Institute of Food Science and Technology, National Taiwan University
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Chiang Ming-Lun
Department of Tourism and Hospitality Management, Kainan University
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Lo Yi-Chen
Graduate Institute of Food Science and Technology, National Taiwan University
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Lu Ting-jang
Graduate Institute Of Food Science And Technology National Taiwan University
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Ho Frank-ming
Graduate Institute Of Food Science & Technology National Taiwan University
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HWANG GWO-RONG
Graduate Institute of Food Science & Technology, National Taiwan University
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RWAN JIN-HWEI
Graduate Institute of Food Science and Technology, National Taiwan University
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Hwang Gwo-rong
Graduate Institute Of Food Science & Technology National Taiwan University
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Rwan Jin-hwei
Graduate Institute Of Food Science And Technology National Taiwan University
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Yu R‐c
Graduate Institute Of Food Science And Technology National Taiwan University
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Lai Ying-jang
Department Of Food Science National Kinmen Institute Of Technology
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Lai Ying-jang
Department Of Food Science National Quemoy University
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Huang Yung-Hsin
Graduate Institute of Food Science and Technology, National Taiwan University
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Huang Yung-hsin
Graduate Institute Of Food Science And Technology National Taiwan University
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Lo Pei-ren
Department Of Food Science Chungtai Institute Of Health Sciences And Technology
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YU ROCH-CHUI
Graduate Institute of Food Science and Technology National Taiwan University
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TSAI YA-HUI
Graduate Institute of Food Science and Technology National Taiwan University
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Moy Yin-Soon
Graduate Institute of Food Science and Technology, National Taiwan University
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Moy Yin-soon
Graduate Institute Of Food Science And Technology National Taiwan University
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Hsieh Shu-Chen
Graduate Institute of Food Science and Technology, National Taiwan University
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Huang Hui-Yu
Department of Food Science, Nutrition and Nutraceutical Biotechnology, Shih Chien University
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Lai Li-Ru
Graduate Institute of Food Science and Technology, National Taiwan University
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
- Fermentation temperature affects the antioxidant activity of the enzyme-ripened sufu, an oriental traditional fermented product of soybean(BREWING AND FOOD TECHNOLOGY)
- Antimutagenic Activity of Several Probiotic Bifidobacteria against Benzo [a]pyrene
- Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean(BREWING AND FOOD TECHNOLOGY)
- 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