Works matching IS 16052471 AND DT 2020 AND VI 58 AND IP 2/3
Results: 5
添加不同比例小燭樹蠟的大豆膠狀油對油炸馬鈴薯片的品質 特性及氧化安定性之影響.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2020, v. 58, n. 2/3, p. 85, doi. 10.6578/TJACFS.202006_58(2_3).0005
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頻率、粒徑與微波對超音波輔助赤芝總多醣萃取之影響.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2020, v. 58, n. 2/3, p. 76, doi. 10.6578/TJACFS.202006_58(2_3).0004
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開發電化學方法應用於食品中苯甲酸之定量檢測.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2020, v. 58, n. 2/3, p. 68, doi. 10.6578/TJACFS.202006_58(2_3).0003
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Cinnamomum osmpohloeum Kanehira Extracts and Fractions from Supercritical Carbon Dioxide affect Physicochemical and Sensory Characteristics of Ice Cream.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2020, v. 58, n. 2/3, p. 55, doi. 10.6578/TJACFS.202006_58(2_3).0002
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- Article
以台灣傳統酸菜中分離的 Lactobacillus brevis SF-1 生產γ-胺基丁酸.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2020, v. 58, n. 2/3, p. 45, doi. 10.6578/TJACFS.202006_58(2_3).0001
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- Article