Works matching IS 16052471 AND DT 2019 AND VI 57 AND IP 3
Results: 5
薑黃素自乳化液配方、載量及釋放特性評估.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2019, v. 57, n. 3, p. 154, doi. 10.6578/TJACFS.201906_57(3).0005
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Effect of Extraction Solvent on the Ultrasound-Assisted Enzymatic Hydrolysis of Extraction Residue of Ceylon Olive (Elaeocarpus Serratus L.) Leaves.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2019, v. 57, n. 3, p. 143, doi. 10.6578/TJACFS.201906_57(3).0004
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Lactobacillus paracasei subsp. paracasei NTU 101液態發酵培養的 最適氧氣與pH值條件探討.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2019, v. 57, n. 3, p. 133, doi. 10.6578/TJACFS.201906_57(3).0003
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化學標記於熱殺菌製程之反應動力學研究.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2019, v. 57, n. 3, p. 125, doi. 10.6578/TJACFS.201906_57(3).0002
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麵粉種類和水分含量對快速製麵時製作不同麵條品質之影響.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2019, v. 57, n. 3, p. 117, doi. 10.6578/TJACFS.201906_57(3).0001
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- Article