公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
2006 | Distribution profiles of isoflavone isomers in black bean kojis prepared with various filamentous fungi | Lee, I-Hsin; Chou, Cheng-Chun | Journal of Agricultural and Food Chemistry | | | |
2004 | Estimation and Trend Analysis of Biomass Production in River Basin in Taiwan: 1. Case in Tamsui River Basin | Chang, Chungfang Ho; Lee, I-Hsin; Shie, Je-Lueng; Chang, Ching-Yuan | Journal of the Chinese Institute of Environmental Engineering | | | |
2008 | Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean | Lee, I-Hsin; Hung, Yu-Hsiang; Chou, Cheng-Chun | International Journal of Food Microbiology | 172 | 152 | |
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 | |
2005 | 不同菌酛製備黑豆麴之抗氧化活性與異黃酮素組成 | 李宜欣; Lee, I-Hsin | | | | |