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Chou, Cheng-Chun
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Showing results 93 to 97 of 97
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Issue Date
Title
Author(s)
Source
scopus
WOS
Fulltext/Archive link
2007
Total phenolic and anthocyanin contents as well as antioxidant activity of black bean koji fermented by Aspergillus awamori under different culture conditions
Lee, I-Hsin; Hung, Yu-Hsiang; Chou, Cheng-Chun
Food Chemistry
52
41
2006
Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria
Chien, Hsiang-Lin; Huang, Hui-Yu; Chou, Cheng-Chun
Food Microbiology
2008
Viability of Acid-adapted and Non-adapted Bacillus cereus during the Lactic Fermentation of Skim Milk and Product Storage at 5 degree C
Shen, Hsuan-Wen; Yu, Roch-Chui
; Chou, Cheng-Chun
藥物食品分析
2003
Viability of microencapsulated bifidobacteria in simulated gastric juice and bile solution
Lian, Wen-Chian; Hsiao, Hung-Chi; Chou, Cheng-Chun
International Journal of Food Microbiology
122
106
1999
Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution
Hwan, Chyong-Hsyuan; Chou, Cheng-Chun
Journal of the Science of Food and Agriculture
40
40