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Results: 5

Authors: LIN LL CHYAU CC HSU WH
Citation: Ll. Lin et al., PRODUCTION AND PROPERTIES OF A RAW-STARCH-DEGRADING AMYLASE FROM THE THERMOPHILIC AND ALKALIPHILIC BACILLUS SP. TS-23, Biotechnology and applied biochemistry, 28, 1998, pp. 61-68

Authors: YANG MS CHYAU CC HORNG DT YANG JS
Citation: Ms. Yang et al., EFFECTS OF IRRADIATION AND DRYING ON VOLATILE COMPONENTS OF FRESH SHIITAKE (LENTINUS-EDODES SING), Journal of the Science of Food and Agriculture, 76(1), 1998, pp. 72-76

Authors: CHYAU CC LIN YC MAU JL
Citation: Cc. Chyau et al., STORAGE STABILITY OF DEEP-FRIED SHALLOT FLAVORING, Journal of agricultural and food chemistry, 45(8), 1997, pp. 3211-3215

Authors: MAU JL CHYAU CC LI JY TSENG YH
Citation: Jl. Mau et al., FLAVOR COMPOUNDS IN STRAW MUSHROOMS VOLVARIELLA-VOLVACEA HARVESTED ATDIFFERENT STAGES OF MATURITY, Journal of agricultural and food chemistry, 45(12), 1997, pp. 4726-4729

Authors: CHYAU CC MAU JL WU CM
Citation: Cc. Chyau et al., CHARACTERISTICS OF THE STEAM-DISTILLED OIL AND CARBON-DIOXIDE EXTRACTOF ZANTHOXYLUM SIMULANS FRUITS, Journal of agricultural and food chemistry, 44(4), 1996, pp. 1096-1099
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