公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
---|---|---|---|---|---|---|
1994 | The Effects of Heating and Chemical Treatment on the Haem and Non-Heme Iron Content of Heat-Induced Porcin Blood Curd | Wang, F. S.; 林慶文; Lin, Chin-Wen | Journal of Science Food Agric. | |||
1994 | Molecular Forces Involved in Heat-Induced Porcine Blood Curd | Wang, F. S.; 林慶文; Lin, Chin-Wen | Journal of Agric. Food Chem. |