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Department of Food Science, National Taiwan Ocean University, | 論文著者
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HO Ming-Lang
Department of Food Science, National Taiwan Ocean University,
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HWANG Deng-Fwu
Department of Food Science, National Taiwan Ocean University,
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JENG Sen-Shyong
Department of Food Science, National Taiwan Ocean University,
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CHANG Hwong-Kwang
Department of Food Science, National Taiwan Ocean University,
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Lin Shin-Jung
Department of Food Science, National Taiwan Ocean University,