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Items for Author "Tsai, Shu-Yao"
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Showing 70 items.
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Collection |
Date |
Title |
Authors |
Bitstream |
| [食品營養與保健生技學系] 會議論文 |
2012-11 |
Using ultraviolet light irradiation on solid-state fermentation Cordyceps militaris to increase of antioxidant activity |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2012-07 |
Optimization of pulsed UV light irradiation for the production of vitamin D2, bioactive metabolites and antioxidant activity of Cordyceps militaris mycelia |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2012-06 |
Influence of chitosan prepared from Ganoderma tsguae residue by γ-irradiation on qualities during the storage of fresh mushroom (Agaricus bisporus) |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2012-06 |
Using UVB irradiation to enhance vitamin D2 content in Cordyceps militaris and its impact on antioxidant properties and the contents of physiological activity substances |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2011-12 |
金頂側耳子實體和廢棄培養基製備親水性萃取物之抗氧化能力 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2011-12 |
蛹蟲草固態發酵大豆製備豆奶機能性成份變化 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2011-01 |
以蛹蟲草液態發酵技術提升豆奶之生理活性 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2011-12 |
金頂側耳子實體和廢棄培養基製備親水性萃取物之抗氧化能力 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2011-12 |
蛹蟲草固態發酵大豆製備豆奶機能性成份變化 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2011-01 |
以蛹蟲草液態發酵技術提升豆奶之生理活性 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2010-12 |
以固態發酵製備黑芝大豆及其呈味品質與抗氧化性質 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2010-12 |
食藥用菇之嘌呤含量分析 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2010-12 |
紫外線照射對固態發酵蛹蟲草機能性成份之影響 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2010-07 |
Antioxidant properties of ethanolic extracts and contents of vitamin D2 from fresh mushroom Agaricus bisporus with various doses of ?-irradiation |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2010-07 |
Preparation the products of Cordyceps militaris fermented soybeans using solid state fermentation and their taste quality and antioxidant properties |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2010-01 |
農業廢棄物栽培基質對杏鮑菇子實體儲藏期間多醣含量及抗氧化能力之影響 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2010-12 |
以固態發酵製備黑芝大豆及其呈味品質與抗氧化性質 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2010-12 |
食藥用菇之嘌呤含量分析 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2010-12 |
紫外線照射對固態發酵蛹蟲草機能性成份之影響 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2010-07 |
Antioxidant properties of ethanolic extracts and contents of vitamin D2 from fresh mushroom Agaricus bisporus with various doses of ?-irradiation |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2010-07 |
Preparation the products of Cordyceps militaris fermented soybeans using solid state fermentation and their taste quality and antioxidant properties |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2010-01 |
農業廢棄物栽培基質對杏鮑菇子實體儲藏期間多醣含量及抗氧化能力之影響 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2009-11 |
禾本科栽培基質對杏鮑菇子實體儲藏期間呈味品質之影響 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2009-11 |
固態培養蛹蟲草茶渣之抗氧化能力及機能性成分 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2009-11 |
牧草植物栽培基質對杏鮑菇子實體儲藏期間呈味品質之影響 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2009-11 |
黑木耳、滑菇、粉紅菇和韓國蠔菇儲藏期間其呈味品質及抗氧化性質 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2009-11 |
黑芝大豆及豆粕固態培養之條件 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2009-11 |
禾本科栽培基質對杏鮑菇子實體儲藏期間呈味品質之影響 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2009-11 |
固態培養蛹蟲草茶渣之抗氧化能力及機能性成分 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2009-11 |
牧草植物栽培基質對杏鮑菇子實體儲藏期間呈味品質之影響 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2009-11 |
黑木耳、滑菇、粉紅菇和韓國蠔菇儲藏期間其呈味品質及抗氧化性質 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2009-11 |
黑芝大豆及豆粕固態培養之條件 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2009-11 |
新鮮洋菇經不同劑量之加馬射線照射後其乙醇萃取物之抗氧化性質 |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2008-11 |
蛹蟲草大豆及豆粕固態培養之條件 |
陳淑敏; 姜智懷; 魏本儒; 粘君綺; 黃仕政; 蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2008-11 |
紅葡萄酒開瓶後之品質變化 |
黃仕政; 張瑜真; 朱州哲; 蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2008-11 |
甘蔗渣栽培基質對金頂側耳子實體一般成分和抗氧化性質之影響 |
黃仕政; 陳淑敏; 張瑜真; 蔡淑瑤; Tsai, Shu-Yao; 梁志欽; 吳秋曄; 吳寬澤; 毛正倫 |
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| [食品營養與保健生技學系] 會議論文 |
2008-11 |
甘蔗渣栽培基質對金頂側耳子實體一般成分和抗氧化性質之影響 |
黃仕政*; 陳淑敏; 張瑜真; 蔡淑瑤; Tsai, Shu-Yao; 梁志欽; 吳秋曄; 吳寬澤; 毛正倫 |
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| [食品營養與保健生技學系] 會議論文 |
2008-11 |
紅葡萄酒開瓶後之品質變化 |
黃仕政*; 張瑜真; 朱州哲; 蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 會議論文 |
2007-12 |
巴西蘑菇子實體粉末經γ-照射滅菌後之外觀 |
黃仕政; 劉雅玲; 蔡淑瑤; Tsai, Shu-Yao; 毛正倫 |
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| [食品營養與保健生技學系] 會議論文 |
2007-12 |
桑黃對α-葡萄糖??的抑 制能力 |
蔡淑瑤; Tsai, Shu-Yao; 張瑜真; 梁志弘; 黃仕政; 毛正倫 |
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| [食品營養與保健生技學系] 會議論文 |
2007-09 |
固態醱酵舞菇小麥呈味品質之評估 |
林欣儀; 蔡淑瑤; Tsai, Shu-Yao; 毛正倫 |
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| [食品營養與保健生技學系] 會議論文 |
2007-09 |
食藥用菇萃取物對α-葡萄糖??的抑制能力 |
蔡淑瑤; Tsai, Shu-Yao; 張瑜真; 黃仕政; 梁志弘; 毛正倫 |
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| [食品營養與保健生技學系] 會議論文 |
2007-12 |
巴西蘑菇子實體粉末經γ-照射滅菌後之外觀 |
黃仕政*; 劉雅玲; 蔡淑瑤; Tsai, Shu-Yao; 毛正倫 |
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| [食品營養與保健生技學系] 會議論文 |
2007-12 |
桑黃對α-葡萄糖??的抑 制能力 |
蔡淑瑤; Tsai, Shu-Yao; 張瑜真; 梁志弘; 黃仕政; 毛正倫 |
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| [食品營養與保健生技學系] 會議論文 |
2007-09 |
固態醱酵舞菇小麥呈味品質之評估 |
林欣儀*; 蔡淑瑤; Tsai, Shu-Yao; 毛正倫 |
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| [食品營養與保健生技學系] 會議論文 |
2007-09 |
食藥用菇萃取物對α-葡萄糖??的抑制能力 |
蔡淑瑤; Tsai, Shu-Yao; 張瑜真; 黃仕政; 梁志弘; 毛正倫 |
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| [食品營養與保健生技學系] 期刊論文 |
2019-08 |
Differences in the moisture capacity and thermal stability of Tremella fuciformis polysaccharides obtained by various drying processes |
林駿憑; LIN, CHUN-PING; 蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 期刊論文 |
2019-08 |
Differences in the moisture capacity and thermal stability of Tremella fuciformis polysaccharides obtained by various drying processes |
林駿憑; LIN, CHUN-PING; 蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 期刊論文 |
2017-10 |
S-allylcysteine Improves Blood Flow Recovery and Prevents Ischemic Injury by Augmenting Neovasculogenesis |
Syu, Jia-Ning; Yang, Mei-Due; 蔡淑瑤; Tsai, Shu-Yao; Isabe, En-Pei; Chiang, En-Pei Isabel; Ch, Shao-Chih; Chiu, Shao-Chih; 趙哲毅; Chao, Che-Yi; Raymond, L. R; Rodriguez, Raymond L.; Tan, Feng-Yao; Tang, Feng-Yao |
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| [食品營養與保健生技學系] 期刊論文 |
2016-03 |
A kinetics study of coffee bean roasting and storage conditions |
蔡淑瑤; Tsai, Shu-Yao; 林駿憑; LIN, CHUN-PING; * |
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| [食品營養與保健生技學系] 期刊論文 |
2015-05 |
Effect of UV-B irradiation on physiologically active substances content and antioxidant properties of Cordyceps militaris |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 期刊論文 |
2015-03 |
Vitamin D2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 期刊論文 |
2014-07 |
The content of physiologically active substances in several medicinal mushrooms with various doses of γ-irradiation. |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 期刊論文 |
2014-06 |
Enhancement of Antioxidant Properties and Increase of Content of Vitamin D2 and Non-volatile Components in Fresh Button Mushroom, Agaricus bisporus ; Higher Basidiomycetes) by γ–irradiation |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 期刊論文 |
2014-06 |
Eicosapentaenoic acid induces neovasculogenesis in human endothelial progenitor cells by modulating c-kit protein and PI3-K/Akt/eNOS signaling pathways. |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 期刊論文 |
2014-06 |
Enhancement of Antioxidant Properties and Increase of Content of Vitamin D2 and Non-volatile Components in Fresh Button Mushroom, Agaricus bisporus ;Higher Basidiomycetes) by γ–irradiation |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 期刊論文 |
2014-05 |
Storage lifetime management and thermal hazard assessment of thermally reactive material |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 期刊論文 |
2011-06 |
Nonvolatile Taste Components of Culinary-Medicinal Maitake Mushroom, Grifola frondosa (Dicks.:Fr.) S.F.Gray |
蔡淑瑤; Tsai, Shu-Yao |
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| [食品營養與保健生技學系] 期刊論文 |
2010-08 |
Quality of silver ear steamed bun |
蔡淑瑤; Tsai, Shu-Yao; 李之恩; Lee, Chi-En; 曾裕琇; Tseng, Yu-Hsiu; 毛正倫; Mau, Jeng-Leun |
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| [食品營養與保健生技學系] 期刊論文 |
2009-06 |
Antioxidant properties of Coprinus comatus |
蔡淑瑤; Tsai, Shu-Yao; 蔡惠利; Tsai, Hui-Li; 毛正倫; Mau, Jeng-Leun |
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| [食品營養與保健生技學系] 期刊論文 |
2009-06 |
Preparation of novel mushroom products using solid-state fermentation and their taste quality |
梁志弘; Liang, Chih-Hung; 黃仕政; Huang, Shih-Jeng; 蔡淑瑤; Tsai, Shu-Yao; 李煜玲; Lee, Yu-Ling; 郭惠菁; Kuo, Hui-Ching; 吳彩平; Wu, Tsai-Ping; 簡韶妤; Jian, Shao-Yu; 黃婉莉; Huang, Wan-Lih; 毛正倫; Mau*, Jeng-Leun |
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| [食品營養與保健生技學系] 期刊論文 |
2009-04 |
Preparation of novel culinary-medicinal mushroom products using solid-state fermentation and their taste quality |
梁志弘; Liang, Chih-Hung; 黃仕政; Huang, Shih-Jeng; 蔡淑瑤; Tsai, Shu-Yao; 李煜玲; Lee, Yu-Ling; 郭惠菁; Kuo, Hui-Ching; 吳彩平; Wu, Tsai-Ping; 簡韶妤; Jian, Shao-Yu; 黃婉莉; Huang, Wan-Lih; 毛正倫; Mau*, Jeng-Leun |
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| [食品營養與保健生技學系] 期刊論文 |
2009-03 |
Flavor compounds and antioxidant properties of several cultivated mushrooms |
蔡淑瑤; Tsai, Shu-Yao; 黃仕政; Huang, Shih-Jeng; 羅勝華; Lo, Sheng-Hua; 吳彩平; Wu, Tsai-Ping; Lian, Pei-Ying; 毛正倫; Mau*, Jeng-Leun |
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| [食品營養與保健生技學系] 期刊論文 |
2009 |
Preparation of Novel Culinary-Medicinal Mushroom Products Using Solid-State Fermentation and Their Taste Quality |
梁志弘; Liang, Chih-Hung; 黃仕政; Huang, Shih-Jeng; 蔡淑瑤; Tsai, Shu-Yao; 李煜玲; Lee, Yu-Ling; 郭惠菁; Kuo, Hui-Ching; 吳彩平; Wu, Tsai-Ping; 簡韶妤; Jian, Shao-Yu; 黃婉莉; Huang, Wan-Lih; 毛正倫; Mau*, Jeng-Leun |
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| [食品營養與保健生技學系] 期刊論文 |
2008-04 |
Nonvolatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis. |
蔡淑瑤; Tsai, Shu-Yao; 蔡惠利; Tsai, Hui-Li; 毛正倫; Mau, Jeng-Leun |
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| [食品營養與保健生技學系] 期刊論文 |
2008 |
Antioxidant properties of several culinary-medicinal mushrooms during postharvest storage |
蔡淑瑤; Tsai, Shu-Yao; 黃仕政; Huang, Shih-Jeng; 羅勝華; Lo, Sheng-Hua; 毛正倫; Mau, Jeng-Leun |
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| [食品營養與保健生技學系] 期刊論文 |
2008 |
Antioxidant properties of ethanolic extracts from culinary-medicinal button mushroom Agaricus bisporus (J. Lange) imbach (agaricomycetideae) harvested at different stages of maturity |
蔡淑瑤; Tsai, Shu-Yao; 吳彩平; Wu, Tsai-Ping; 黃仕政; Huang, Shih-Jeng; 毛正倫; Mau, Jeng-Leun |
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| [食品營養與保健生技學系] 期刊論文 |
2007-08 |
Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity |
蔡淑瑤; Tsai, Shu-Yao; 吳彩平; Wu, Tsai-Ping; 黃仕政; Huang, Shih-Jeng; 毛正倫; Mau, Jeng-Leun |
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| [食品營養與保健生技學系] 期刊論文 |
2007-08 |
Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity |
蔡淑瑤; Tsai, Shu-Yao; 吳彩平; Wu, Tsai-Ping; 黃仕政; Huang, Shih-Jeng; 毛正倫; Mau, Jeng-Leun |
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| [食品營養與保健生技學系] 期刊論文 |
2007 |
Antioxidant properties of Agaricus blazei, Agrocybe cylindracea and Boletus edulis |
蔡淑瑤; Tsai, Shu-Yao; 蔡惠利; Tsai, Hui-Li; 毛正倫; Mau, Jeng-Leun |
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