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Department of Food Science, National Chung Hsing University | 論文
- Comparison of the Kinetics and Factors Affecting the Stabilities of Chitin-Immobilized Naringinases from Two Fungal Sources
- Antioxidative Effect of Biogenic Amine on the Peroxidation of Linoleic Acid
- Pro-oxidative Properties of Flavonoids in Human Lymphocytes(Food & Nutrition Science)
- Possible Use of a 1.8kb DNA Fragment for the Specific Detection of Salmonella in Foods
- Fiber Entrapment of Naringinase from Penicillium sp. and Application to Fruit Juice Debittering
- Improvement of Astaxanthin Production by Phaffia rhodozyma through Mutation and Optimization of Culture Conditions
- Inhibition by Xylose-Lysine Maillard Reaction Products of the Formation of MeIQx in a Heated Creatinine, Glycine, and Glucose Model System
- Contribution of Milkfish Sarcoplasmic Protein to the Thermal Gelation of Myofibrillar Protein
- Scavenging Effect of Various Tea Extracts on Superoxide Derived from the Metabolism of Mutagens
- Relationship between the Initial Activity and Thermal Inactivation of Ca-ATPase from Milkfish Actomyosin and Myosin