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Wang, Yen-Ju
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Showing results 2 to 6 of 6
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Issue Date
Title
Author(s)
Source
scopus
WOS
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2008
Content of total phenolics and anthocyanins and the antimutagenicity of Aspergillus awamori-fermented black soybean, a healthy food ingredient, after heat treatment
Wang, Yen-Ju; Chou, Cheng-Chun
Journal of Food and Drug Analysis
2010
Storage effects on the content of anthocyanin, mutagenicity and antimutagenicity of black soybean koji
Wang, Yen-Ju; Sheen, Lee-Yan
; Chou, Cheng-Chun
LWT-Food Science and Technology
12
11
2010
Storage temperature and packaging condition affect the total phenolic content and antioxidant activity of black soybeans and koji
Huang, Ru-Yue; Wang, Yen-Ju; Sheen, Lee-Yan
; Sheen L.-Y.
International Journal of Food Science & Technology
3
2
1992
Syntheses and Reactions of Rhenium Carbamoyl Complexes of the Type (CO)4 Re(NH2R)(CONHR) (R = Ethyl, Allyl or Isopropyl)
Liao, Wen-Jui; Wang, Yen-Ju; Chen, Jhy-Der; 林英智
; 劉陵崗; Lin, Ying-Chih
; Liu, Ling-Kang
Journal of the Chinese Chemical Society
2007
加熱及儲存條件對黑豆麴抗致突變性之影響
王妍如; Wang, Yen-Ju