Showing 1 - 20 results of 24 for search 'Tung - Hsi Yu', query time: 0.12s Refine Results
  1. 1
    Effects of Temperature and Pressure on the Antioxidanting Activities in Aqueous Extract of Angelicae Sinensis
    by Ming-Chiu Lin, 林明丘
    Published 2004
    Other Authors: “...Tung-Hsi Yu...”
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  2. 2
    Applications of Chitosan in Apple Bread and Honey Cake for Preservation and Humidification
    by Ching-Yi-Lai, 賴靖怡
    Published 2003
    Other Authors: “...Tung-Hsi-Yu...”
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  3. 3
    The Study on Brewing Sorghum Spirits by Amylo Process
    by Tsung Fu Wang, 王琮復
    Published 2007
    Other Authors: “...Tung Hsi Yu...”
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  4. 4
    Effects of Adding Time of Hexanoic Acid-Butyric Acid on the Yield and Flavor of Liquid Fermented-Liquid Distilled Sorghum Spirit
    by Shun-Hui Chen, 陳舜暉
    Published 2008
    Other Authors: “...Tung-Hsi Yu...”
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  5. 5
    Effects of Hexanoic Acid Added into the Fermented Grains on the Flavor and Quality of Liquid Fermented and Liquid Distilled Wu-Liang Spirits
    by YI-HUI,LIU, 劉懿慧
    Published 2005
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  6. 6
    Studies on the Process and the Flavor Quality of Monascus Chiu-Niang
    by Wei-Cheng Liao, 廖偉程
    Published 2009
    Other Authors: “...Tung-Hsi Yu...”
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  7. 7
    Effects of the Different Soybean Prepanation Way to the Quality and Flavor of Liquid Fermented and Liquid Distilled Wu-Liang Spirits
    by WEN-CHUN TSAI, 蔡文峻
    Published 2009
    Other Authors: “...TUNG-HSI YU...”
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  8. 8
    Comparative Studies on the Production Processes and Flavor Quality of Pineapple Spirit
    by Yu Ya-Wen, 游雅雯
    Published 2009
    Other Authors: “...Tung-Hsi Yu...”
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  9. 9
    Comparisons in the Quality and Flavor of Red Wines Made by Several Processes
    by Hua-min Wu, 吳慧敏
    Published 2009
    Other Authors: “...TUNG-HSI YU...”
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  10. 10
    Studies on Hypolipidemic Activities of Onion Wines and Spirulina Wines
    by Szu Hsien Ho, 何思嫺
    Published 2009
    Other Authors: “...Tung Hsi YU...”
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  11. 11
    Studies on the Effects of Chitosan on the Enrobing and Absorption Ability of Fats and Cholesterol
    by Mei-Ying Su, 蘇梅英
    Published 2002
    Other Authors: “...Tung-Hsi Yu...”
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  12. 12
    Study on the Flavor and Qualdy of Polypropylene Bottled Orange Juice and mulberry Juice during Storage
    by SUNG, SHUN-LUNG, 宋順龍
    Published 2002
    Other Authors: “...Tung-Hsi Yu...”
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  13. 13
    Studies on the Flavor Compositions of Sorghum Spirits in Different Collection Fractions during Distillation
    by LIEH-WEI,HSIUNG, 熊烈維
    Published 2005
    Other Authors: “...Tung-Hsi,Yu...”
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  14. 14
    Studies on the Preparation of Functional Onion Red Wines
    by Yu Min Chang, 張玉旻
    Published 2008
    Other Authors: “...Tung Hsi Yu...”
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  15. 15
    Studies on Activation Characteristics and Effects on the Stability of Several Flavor Compounds of Chlorine Dioxide Powder Products
    by Yi-Ta Hsieh, 謝易達
    Published 2009
    Other Authors: “...Tung-Hsi Yu...”
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  16. 16
    Studies on the Formation of Volatile Compounds in the Model Reaction Systems of HEMF and Meat Flavor Precursors
    by I-Chuan Chen, 陳宜絹
    Published 2001
    Other Authors: “...Tung-Hsi Yu...”
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  17. 17
    Studies on the Volatile Compounds Formation in Shiitake Chicken
    by HSIAO SHU-HUA, 蕭淑華
    Published 2001
    Other Authors: “...Tung-Hsi Yu...”
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  18. 18
    Preparation of Chicken Flavor Using Spent Hen Hydrolysate
    by 范中寧
    Published 2001
    Other Authors: “...Tung-Hsi Yu...”
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  19. 19
    Studies on the Application of Fresh and Blanched Onion in the Preparation of Meat Flavor
    by Wen - Cheng Huang, 黃文政
    Published 2001
    Other Authors: “...Tung - Hsi Yu...”
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  20. 20
    Changes in Quality and Flavor during Brewing of Ge-Hon wine
    by In - Ru Lai, 賴映汝
    Published 2001
    Other Authors: “...Tung - Hsi Yu...”
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