Yen Gow-Chin | Departmant of Food Science, National Chung Hsing University
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概要
関連著者
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Yen Gow-Chin
Departmant of Food Science, National Chung Hsing University
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Yen Gow-chin
Department Of Food Science National Chung Hsing University
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Yen Gow-Chin
Department of Food Science, National Chung Hsing University
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Duh Pin-der
Department Of Food Health Chia Nan University Of Pharmacy And Science
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Yen Gowchin
Departmant Of Food Science National Chung Hsing University
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Duh P‐d
Chia Nan Univ. Pharmacy And Sci. Tainan Hsien Twn
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Duh Pin-der
Department Of Food Science And Technology Chia-nan University Of Pharmacy And Science
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Yen G‐c
National Chung Hsing Univ. Taichung Twn
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Kao Hsin-Hsin
Department of Food Science, National Chung Hsing University
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Tsai Hui-ling
Department Of Food Science National Chung Hsing University
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HUANG Shih-Li
Department of Baking Management, National Kaoshiung Hospitality College
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Hsieh Chiu-luan
Department Of Food Science National Chung Hsing University
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Lai Hsi-huai
Department Of Food Science And Technology Chung-hwa University Of Medical Technology
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Yen Gow-chin
台湾
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Yen Gow-chin
Department Of Food Science National Chung-hsing University
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Kao Hsin-hsin
Department Of Food Science National Chung Hsing University
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Huang Shih-li
Department Of Baking Management National Kaoshiung Hospitality College
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Lai Hsi-huai
Dep. Of Food Sci. And Technol. Chung-hwa Univ. Of Medical Technol.
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Chau Chi-Fai
Department of Food Science, National Chung Hsing University
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Liu Meilin
Departmant Of Food Science National Chung Hsing University
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Chau Chi-fai
Department Of Food Science National Chung Hsing University
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YEN GowChin
Departmant of Food Science, National Chung Hsing University
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Yen Gowchin
Department Of Food Science National Chung Hsing University
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CHEN HuiYin
Department of Food Science, National Chung Hsing University
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Chen Huiyin
Department Of Food Science National Chung Hsing University
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Liu Mei-Lin
Departmant of Food Science, National Chung Hsing University
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Chen Hui-Yin
Department of Food Science, National Chung Hsing University
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
- Antioxidative and Prooxidative Actions of Xylose-Lysine Maillard Reaction Products
- Scavenging Effect of Various Tea Extracts on Superoxide Derived from the Metabolism of Mutagens