胡超群博士
Hu, CC (Hu, Chao-Chin)
(1篇)
中山醫學大學醫學應用化學系 助理教授 |
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| 2016 | Lin, J. T., Liu, S. C., Hu, C. C., Shyu, Y. S., Hsu, C. Y., & Yang, D. J. (2016). Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel. Food Chemistry, 190, 520-528. doi:10.1016/j.foodchem.2015.06.004. [Journal Category: Chemistry, Applied/Food Science & Technology/Nutrition & Dietetics; Q1] |
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