المؤلفون: Chyau, C.C., 毛正倫, Ko, P.T., Mau, J.L.

مصطلحات موضوعية: Terminalia catappa, antioxidant activity, reducing power, scavenging, ability, chelating ability, lipid-peroxidation, active oxygen, autoxidation, superoxide, radicals, tannins, cells, assay

Relation: #PLACEHOLDER_PARENT_METADATA_VALUE#; Lwt-Food Science and Technology; Lwt-Food Science and Technology, Volume 39, Issue 10, Page(s) 1099-1108.; http://dx.doi.org/10.1016/j.lwt.2005.07.016; http://hdl.handle.net/11455/61860

الاتاحة: http://hdl.handle.net/11455/61860
https://doi.org/10.1016/j.lwt.2005.07.016

المؤلفون: Mau, J.L., 毛正倫, Ko, P.T., Chyau, C.C.

مصطلحات موضوعية: Terminalia catappa leaves, volatile components, gas, chromatography/olfactometry, black tea, components, volatiles, tannins, constituents, agents, cells

Relation: #PLACEHOLDER_PARENT_METADATA_VALUE#; Food Research International; Food Research International, Volume 36, Issue 1, Page(s) 97-104.; http://dx.doi.org/10.1016/s0963-9969(02)00114-x; http://hdl.handle.net/11455/61806

الاتاحة: http://hdl.handle.net/11455/61806
https://doi.org/10.1016/s0963-9969(02)00114-x

المؤلفون: Chyau, C.C., 毛正倫, Ko, P.T., Chang, C.H., Mau, J.L.

مصطلحات موضوعية: lychee, Litchi chinensis, aroma, glycosidically bound, monoterpene glycosides, volatile compounds, carica-papaya, grape juice, fruit pulp, components, identification, chromatography, constituents, extraction

Relation: #PLACEHOLDER_PARENT_METADATA_VALUE#; Food Chemistry; Food Chemistry, Volume 80, Issue 3, Page(s) 387-392.; http://dx.doi.org/10.1016/s0308-8146(02)00278-9; http://hdl.handle.net/11455/61796

الاتاحة: http://hdl.handle.net/11455/61796
https://doi.org/10.1016/s0308-8146(02)00278-9

المؤلفون: Chyau, C.C., 毛正倫, Tsai, S.Y., Ko, P.T., Mau, J.L.

مصطلحات موضوعية: Terminalia catappa, antioxidant activity, reducing power, scavenging, effect, chelating effect, tannins, agents, cells

Relation: #PLACEHOLDER_PARENT_METADATA_VALUE#; Food Chemistry; Food Chemistry, Volume 78, Issue 4, Page(s) 483-488.; http://dx.doi.org/10.1016/s0308-8146(02)00162-0; http://hdl.handle.net/11455/61790

الاتاحة: http://hdl.handle.net/11455/61790
https://doi.org/10.1016/s0308-8146(02)00162-0

المؤلفون: Yang, J.H., 毛正倫, Mau, J.L., Ko, P.T., Huang, L.C.

مصطلحات موضوعية: fermented soybean broth, antioxidant activity, reducing power, scavenging effect, chelating effect, maillard reaction-products, lipid-peroxidation, active oxygen, superoxide, radicals

Relation: #PLACEHOLDER_PARENT_METADATA_VALUE#; Food Chemistry; Food Chemistry, Volume 71, Issue 2, Page(s) 249-254.; http://dx.doi.org/10.1016/s0308-8146(00)00165-5; http://hdl.handle.net/11455/61783

الاتاحة: http://hdl.handle.net/11455/61783
https://doi.org/10.1016/s0308-8146(00)00165-5