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Autor:
Chang TS; Department of Biological Sciences and Technology, National University of Tainan, Tainan, Taiwan., Wu JY; Department of Food Science, National Quemoy University, Kinmen, Taiwan., Ding HY; Department of Cosmetic Science, Chia Nan University of Pharmacy and Science, Tainan, Taiwan., Tayo LL; School of Chemical, Biological, Materials Engineering and Sciences, Mapúa University, 1002, Manila, Philippines.; Department of Biology, School of Health Sciences, Mapúa University, 1200, Makati, Philippines., Suratos KS; School of Chemical, Biological, Materials Engineering and Sciences, Mapúa University, 1002, Manila, Philippines.; School of Graduate Studies, Mapúa University, 1002, Manila, Philippines., Tsai PW; Department of Food Science, National Taiwan Ocean University, Keelung, 202, Taiwan., Wang TY; Biodiversity Research Center, Academia Sinica, Taipei, Taiwan., Fong YN; Department of Food Science, National Quemoy University, Kinmen, Taiwan., Ting HJ; Department of Biological Sciences and Technology, National University of Tainan, Tainan, Taiwan. hting@mail.nutn.edu.tw.
Publikováno v:
Applied biochemistry and biotechnology [Appl Biochem Biotechnol] 2024 Oct 08. Date of Electronic Publication: 2024 Oct 08.