Lai Ying-jang | Department Of Food Science National Kinmen Institute Of Technology

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概要

• LAI Ying-Jangの詳細を見る
• 同名の論文著者
• Department Of Food Science National Kinmen Institute Of Technologyの論文著者

関連著者

• Lai Ying-jang

  Department Of Food Science National Kinmen Institute Of Technology

• Chou Cheng-chun

  Graduate Institute Of Food Science And Technology National Taiwan University

• HOU Wen-Chi

  Graduate Institute of Pharmacognosy Science, College of Pharmacy, Taipei Medical University

• LIU Yuh-Hwa

  Division of Gastroenterology, Shin Kong Wu Ho-Su Memorial Hospital

• WU Wen-Chun

  Graduate Institute of Pharmacognosy, Taipei Medical University

• LU Yeh-Lin

  School of Pharmacy, Taipei Medical University

• LAI Ying-Jang

  Department of Food Science, National Kinmen Institute of Technology

• Hou Wen-chi

  Graduate Institute Of Pharmacognosy Taipei Medical University

• Lu Yeh-lin

  School Of Pharmacy Taipei Medical University

• Wu Wen-chun

  Graduate Institute Of Pharmacognosy Taipei Medical University

• Hou Wen-chi

  Graduate Inst. Of Pharmacognosy Taipei Medical Univ.

• Wu Wen-chun

  Graduate Inst. Of Pharmacognosy Taipei Medical Univ.

• Liu Yuh-hwa

  Division Of Gastroenterology Shin Kong Wu Ho-su Memorial Hospital

• Lai Ying-jang

  Department Of Food Science National Quemoy University

• Huang Yung-Hsin

  Graduate Institute of Food Science and Technology, National Taiwan University

• Huang Yung-hsin

  Graduate Institute Of Food Science And Technology National Taiwan University

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著作論文

• Antioxidant and Amine Oxidase Inhibitory Activities of Hydroxyurea
• Fermentation temperature affects the antioxidant activity of the enzyme-ripened sufu, an oriental traditional fermented product of soybean(BREWING AND FOOD TECHNOLOGY)

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