Yen Gow-chin | Department Of Food Science National Chung Hsing University

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概要

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• 同名の論文著者
• Department Of Food Science National Chung Hsing Universityの論文著者

関連著者

• Yen Gow-chin

  Department Of Food Science National Chung Hsing University

• Yen Gow-Chin

  Departmant of Food Science, National Chung Hsing University

• Duh Pin-der

  Department Of Food Health Chia Nan University Of Pharmacy And Science

• Yen Gow-Chin

  Department of Food Science, National Chung Hsing University

• Duh P‐d

  Chia Nan Univ. Pharmacy And Sci. Tainan Hsien Twn

• Duh Pin-der

  Department Of Food Science And Technology Chia-nan University Of Pharmacy And Science

• Yen G‐c

  National Chung Hsing Univ. Taichung Twn

• Kao Hsin-Hsin

  Department of Food Science, National Chung Hsing University

• Tsai Hui-ling

  Department Of Food Science National Chung Hsing University

• HUANG Shih-Li

  Department of Baking Management, National Kaoshiung Hospitality College

• Hsieh Chiu-luan

  Department Of Food Science National Chung Hsing University

• Lai Hsi-huai

  Department Of Food Science And Technology Chung-hwa University Of Medical Technology

• Yen Gow-chin

  台湾

• Yen Gow-chin

  Department Of Food Science National Chung-hsing University

• Kao Hsin-hsin

  Department Of Food Science National Chung Hsing University

• Huang Shih-li

  Department Of Baking Management National Kaoshiung Hospitality College

• Lai Hsi-huai

  Dep. Of Food Sci. And Technol. Chung-hwa Univ. Of Medical Technol.

• Chau Chi-Fai

  Department of Food Science, National Chung Hsing University

• Chau Chi-fai

  Department Of Food Science National Chung Hsing University

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著作論文

• Antioxidative Effect of Biogenic Amine on the Peroxidation of Linoleic Acid
• Pro-oxidative Properties of Flavonoids in Human Lymphocytes(Food & Nutrition Science)
• Antioxidant Effects of Dopamine and Related Compounds
• Inhibitory Effect of Isoflavones on Peroxynitrite-mediated Low-density Lipoprotein Oxidation(Food & Nutrition Science)
• Inhibition by Xylose-Lysine Maillard Reaction Products of the Formation of MeIQx in a Heated Creatinine, Glycine, and Glucose Model System
• Antimutagenic Effect of Methanolic Extracts from Peanut Hulls

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