Åwªï¥úÁ{ ¹ù¤å©÷ ¦Ñ®vÓ¤H¾Ç³N¬ã¨sºô¶ |
°ò¥»¸ê®Æ
|
©ÒÄݨt©Ò¡G
|
Å@²z¨t °òÂå²Õ±Ð¬ã·| ±M¥ô ±Ð±Â ( ¹Å¸q®Õ°Ï )
|
^¤å©m¦W¡G
|
Liao,Wen-Chang
|
³Ì°ª¾Ç¾ú¡G
|
The University of Tennessee, Knoxville Biosystems Engineering ³Õ¤h
|
¿ì¤½«Ç¡G
|
F2±Ð®v¹êÅç¬ã¨s«Ç
|
Ápµ¸¹q¸Ü¡G
|
(05)362-8800#2242
|
¹q¤l¶l¥ó¡G
|
wwliao@mail.cgust.edu.tw
|
±Mªø»â°ì¡G
|
´¶³q¤Æ¾Ç¡@¥Íª«¤Æ¾Ç¡@¤Æ§©«~¤Æ¾Ç¡@¹«~¤Æ¾Ç¡@
|
¬ã¨s¿³½ì¡G
|
¾÷¯à©Ê¹«~¥Í²£»s³y¡@¤Æ§©«~¥[¤u»s³y¡@¤ÑµMª«µÑ¨ú¡@¡@
|
¹ê°È¸gÅç¦Cªí
|
( ÂI¿ï¸ê®Æ¦C¡A§Y¥iÂsÄý§ó¸Ô²Óªº¤º®e¡I ) |
¦~«× | ¾Ç´Á | ¸g¾úÃþ«¬ | ¤u§@¾÷ºc | °_©l¤é´Á | ²×¤î¤é´Á |
|||
>>> ¬ÛÃö¸ê®Æ¤£¤½¶} <<<
|
¬ÛÃöÃÒ·Ó¦Cªí
|
( ÂI¿ï¸ê®Æ¦C¡A§Y¥iÂsÄý§ó¸Ô²Óªº¤º®e¡I ) |
¦~«× | ¾Ç´Á | ÃÒ·ÓÃþ«¬ | ÃÒ·Ó¦WºÙ |
098 | 2 | ¨ä¥L¬ÛÃöÃÒ·Ó | C¯ÅÄx²y±Ð½mÃÒ |
100 | 2 | ¤þ¯ÅÃÒ·Ó | ¯MµH¹«~-ÄÑ¥]-¤þ¯Å |
±M·~ªA°È¦Cªí
|
( ÂI¿ï¸ê®Æ¦C¡A§Y¥iÂsÄý§ó¸Ô²Óªº¤º®e¡I ) |
¦~«× | ®×¸¹ | ®×¦W | ®Õ¤º/®Õ¥~ | ªA°È¼t°Ó | ªA°È©Ê½è | ¥Í®Ä¤é´Á | ²×¤î¤é´Á |
>>> ¬ÛÃö¸ê®Æ¤£¤½¶} <<<
|
¾Ç³N¬¡°Ê¦Cªí
|
( ÂI¿ï¸ê®Æ¦C¡A§Y¥iÂsÄý§ó¸Ô²Óªº¤º®e¡I ) |
¦~«× | ¬¡°Ê¦WºÙ/¶i×½Òµ{ | ¥D¿ì³æ¦ì/¶i×¾÷ºc | ¬¡°ÊºØÃþ | ¬¡°Ê«¬ºA | ¬¡°Ê¦aÂI | °Ñ»P±¡§Î | ¶}©l¤é´Á | µ²§ô/§¹¦¨¤é´Á | ®É¼Æ |
>>> ¬ÛÃö¸ê®Æ¤£¤½¶} <<<
|
©Ó±µpµe®×¦Cªí
|
( ÂI¿ï¸ê®Æ¦C¡A§Y¥iÂsÄý§ó¸Ô²Óªº¤º®e¡I ) |
¦~«× | ®×¦W | Ãþ«¬ | °_©l¤é´Á | µ²§ô¤é´Á | ¤u§@Ãþ§O |
099 | ¯NÃÅ¥ÎCYY-95-26¥ÌÃŤ§¾÷¯à©Ê¦¨¥÷¤Î¹¥Î«~½è¬ã¨s | ¬F©²²£¾Çpµe(B) | 2011/01/01 | 2011/12/31 | ¥D«ù¤H |
100 | ®ðÔ°f¹Ò¹ï¥xÆW¥ÌÃťͪø¤Î«~½è¤§¼vÅT | ¬F©²²£¾Çpµe(B) | 2012/01/01 | 2012/12/31 | ¥D«ù¤H |
101 | ¥x¹A57¸¹¥ÌÞý¯»¼ö¥[¤u¯S©Ê¬ã¨s | °ê¬ì·|±MÃD¬ã¨spµe(D1) | 2012/08/01 | 2013/07/31 | ¥D«ù¤H |
101 | ¥xÆW¥ÌÃÅ«~ºØ¤§¯Ø³J¥Õ酶§í¨î¾¯¬¡©Ê½Õ¬d | ¬F©²²£¾Çpµe(B) | 2013/01/01 | 2013/12/31 | ¥D«ù¤H |
102 | ¥xÆW¹}®Æ¥ÌÃųJ¥Õ½è§t¶q¤ÀªR»P¥[¤u¬ã¨spµe | ¬F©²²£¾Çpµe(B) | 2014/01/01 | 2014/12/31 | ¥D«ù¤H |
103 | ¥xÆW¹}®Æ¥ÌÃųJ¥Õ½è§t¶q¤ÀªR»P¥[¤u»sµ{¬ã¨s | °ê¬ì·|±MÃD¬ã¨spµe(D1) | 2014/08/01 | 2015/07/31 | ¥D«ù¤H |
105 | ¥ÌÃűĦ¬«á©µªøÀx¦s´Á¬ã¨s | ¬F©²²£¾Çpµe(B) | 2017/01/01 | 2017/12/31 | ¥D«ù¤H |
106 | ¶}µo¼ö¤ô³B²z»sµ{©µªø¥ÌÃÅÀx¦s´Á | ¬F©²²£¾Çpµe(B) | 2018/01/01 | 2018/12/31 | ¥D«ù¤H |
107 | ¥~¾P¥ÌÃÅ«OÂA§Þ³N¤§¬ã¨s | °ê¬ì·|±MÃD¬ã¨spµe(D1) | 2018/08/01 | 2019/07/31 | ¦@¦P¥D«ù¤H |
´Á¥Z½×¤å¦Cªí
|
( ÂI¿ï¸ê®Æ¦C¡A§Y¥iÂsÄý§ó¸Ô²Óªº¤º®e¡I ) |
¦~«× | ©ÒÄÝpµe®× | ½×¤å¦WºÙ | ¦¬¿ý¤ÀÃþ | §@ªÌ¶¶§Ç | ³q°T§@ªÌ | ¥Zª«¦WºÙ | µoªí¨÷¼Æ | µoªí´Á¼Æ | µoªí¤ë¥÷ | µoªí¦~¥÷ |
095 | µL | ¥H½¼´ß¥Í²£´X¤B½è»P¸²µåÁÞÓi»sµ{¬ã¨s | ¨ä¥L | ²Ä¤@§@ªÌ | ¬O | ½_¦¿¾Ç³ø | 1 | 1 | 09 | 2006 |
087 | µL | Flux Enhancements in Cross-flow Microfiltration of Cheese Whey Solutions | SCI | ²Ä¤@§@ªÌ | ¬O | Transactions of ASAE | 42 | 3 | 01 | 1999 |
092 | µL | ³z©ú½è»Äì®Æ¶}µo·§ªp | ¨ä¥L | ²Ä¤@§@ªÌ | ¬O | Bio Taiwan | 1 | 1 | 01 | 2004 |
092 | µL | ¥Í§Þ¹«~»sµ{¶}µoÁÍ¶Õ | ¨ä¥L | ²Ä¤@§@ªÌ | ¬O | ¹«~¸ê°T | 1 | 1 | 01 | 2004 |
088 | µL | Addition of sugars influences color of oil-in-water | SCI | ²Ä¤@§@ªÌ | ¬O | Journal of Agricultural and Food Chemistry | 48 | 10 | 01 | 2000 |
088 | µL | Effect of cottage cheese whey pretreatment and two-phase cross-flow microfiltration/ultrafiltration on permeate flux | SCI | ²Ä¤T§@ªÌ | ¬O | Journal of Food Science | 65 | 2 | 01 | 2000 |
098 | ®Õ¤ºp¹º EZRPF370301 | Extraction Parameter Studies for Anthocyanin Extraction from Purple Sweet Potato Variety TNG73, Ipomoea batatas, L | SCI | ²Ä¤»§@ªÌ | ¬O | Applied Engineering in Agriculture | 26 | 3 | 06 | 2010 |
098 | µL | Analysis of phthalates in aromatic products and their toxicity on HaCaT cells | ¨ä¥L | ²Ä¤T§@ªÌ | §_ | Bulletin on Hungkung University | 58 | 1 | 11 | 2009 |
099 | ®Õ¤ºp¹º EZRPF380141 | Influence of purple sweet potato extracts on the UV absorption properties of a cosmetic cream | SCI | ²Ä¤§@ªÌ | ¬O | Journal of Cosmetic Science | 61 | 0 | 09 | 2010 |
099 | µL | Cell line studies of glioblastoma and malignant glioma using a newly discovered prenylated chalcone | SCI | ²Ä¤§@ªÌ | ¬O | Pharmaceutical Biology | 49 | 3 | 03 | 2011 |
099 | µL | Cultivation studies of Taiwanese native Mscanthus floridulus Lines | SCI | ²Ä¤G§@ªÌ | §_ | Biomass and Bioenergy | 35 | 5 | 06 | 2011 |
099 | µL | Facial toner preparation using distilled fragrant compounds of natural herbal plants | SCI | ²Ä¤@§@ªÌ | §_ | Journal of Chemical Education | 88 | 4 | 04 | 2011 |
099 | µL | «ü¥Òªo»P¥LÃþ¤Æ§©«~¤¤¾Ff¤G¥Ò»ÄàÃþªº¤ñ¸û¤ÀªR | ¨ä¥L | ²Ä¤@§@ªÌ | §_ | ªø©°¬ì§Þ¾Ç刋 | 0 | 13 | 12 | 2010 |
099 | µL | Optimization of the anthocyanin extraction of purple sweet potato variety TNG73, Ipomoea batatas, L, using response surface methodology | ¨ä¥L | ²Ä¤G§@ªÌ | §_ | Taiwanese Agriculture Research | 59 | 3 | 12 | 2010 |
099 | µL | Antioxidative effects of water extract of sweet potato leaves in Taiwan | SCI | ²Ä¤@§@ªÌ | §_ | Food Chemistry | 127 | 3 | 06 | 2011 |
099 | µL | Studies of sugar composition and starch morphology of baked sweet potatoes (Ipomoea batatas (L.) Lam) | SCI | ²Ä¤§@ªÌ | ¬O | Journal of Food Science and Technology | 0 | 0 | 07 | 2011 |
100 | µL | Ultrasound-assisted anthocyanin extraction of purple sweet potato variety TNG73, Ipomoea batatas, L | SCI | ²Ä¤§@ªÌ | ¬O | Separation Science and Technology | 47 | 8 | 05 | 2012 |
100 | GZRPF6A0031 | Studies of carotene extraction from sweet potato variety CYY95-26, Ipomoea batatas, L | SCI | ²Ä¤§@ªÌ | ¬O | International Journal of Food Engineering | 8 | 2 | 06 | 2012 |
100 | µL | Inhibitory activity of tyrosinase by ergothioneine: a potential cosmetic ingredient of whitening | SCI | ²Ä¤@§@ªÌ | §_ | Applied Biochemistry and Biotechnology | 0 | 0 | 11 | 2011 |
100 | µL | Identification of two licorice species, Glycyrrhiza uralensis and Glycyrrhiza glabra, based on separation and identification of their bioactive components | SCI | ²Ä¤@§@ªÌ | §_ | Food Chemistry | 132 | 4 | 02 | 2012 |
100 | EZRPF690031 | ¥xÆW»P¥~°ê«~ºØ»]°¨¹aÁ¦¤§©x¯à©Ê½è¤ñ¸û | ¨ä¥L | ²Ä¤§@ªÌ | ¬O | ¥°¥ú¾Ç³ø | 0 | 65 | 12 | 2011 |
100 | EZRPF690031 | ªo¬µ°¨¹aÁ¦¤ù©x¯à«~µû¤ÀªR¡V»OÆW»P¥~°ê«~ºØ°¨¹aÁ¦¤§¤ñ¸û | ¨ä¥L | ²Ä¤§@ªÌ | ¬O | ªø©°¬ì§Þ¾Ç¥Z | 0 | 15 | 12 | 2011 |
101 | µL | Kinetics investigation of antioxidant capacity and total phenols of low-temperature steeping Bi Luo Chun green tea | SCI | ²Ä¤@§@ªÌ | §_ | International Journal of Food Science and Technology | 47 | 9 | 09 | 2012 |
101 | µL | Influence of baking temperature and time on £]-carotene contents of baked sweet potatoes | SCI | ²Ä¤G§@ªÌ | §_ | Journal of Food, Agriculture, and Environment | 10 | (3&4) | 10 | 2012 |
100 | µL | ¥ÑTNG66¥ÌÃŵѨú£]-Carotene»sµ{¬ã¨s | ¨ä¥L | ²Ä¤»§@ªÌ | ¬O | ªø©°¬ì§Þ¾Ç¥Z | 0 | 16 | 06 | 2012 |
100 | µL | Characterization of physicochemical properties of miscanthus floridulus stems and study of their oil absorption ability using gold nanoparticles | SCI | ²Ä¤@§@ªÌ | §_ | Bioresources | 7 | 3 | 07 | 2012 |
101 | NMRPF6B0031 | Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes | SCI | ²Ä¤»§@ªÌ | ¬O | Journal of Food Science and Technology | 0 | 0 | 12 | 2012 |
101 | µL | CYY95-26¥ÌÃÅ£]-Carotene·»¾¯µÑ¨ú®Ä²v¤ñ¸û | ¨ä¥L | ²Ä¤§@ªÌ | ¬O | ªø©°¬ì§Þ¾Ç刋 | 17 | 0 | 12 | 2012 |
101 | µL | Stability studies of ascorbic acid 2-glucoside in cosmetic lotion using surface response methodology | SCI | ²Ä¤§@ªÌ | ¬O | Bioorganic and Medicinal Chemistry Letters | 23 | 0 | 02 | 2013 |
101 | µL | Storage performance of Taiwanese sweet potato cultivars | SCI | ²Ä¤G§@ªÌ | §_ | Journal of Food Science and Technology | 0 | 0 | 03 | 2013 |
102 | NMRPF6B0041 | Effect of baking treatment on starch morphology and color change of sweet potatoes | SCI | ²Ä¥|§@ªÌ | ¬O | Journal of Food, Agriculture, and Environment | 11 | (3&4) | 10 | 2013 |
102 | µL | Induction of apoptosis of malignant gliomas cells by prenylated chalcone | SCI | ²Ä¤T§@ªÌ | ¬O | Pharmaceutical Biology | 0 | 0 | 12 | 2013 |
102 | µL | Influence of baking treatment on the sugar composition and total color difference of sweet potatoes | SCI | ²Ä¤G§@ªÌ | §_ | Journal of Food, Agriculture, and Environment | 12 | 1 | 03 | 2014 |
102 | GZRPF6C0011 | ¥xÆW¥ÌÃůسJ¥Õ酶§í¨î¯à¤O¤ÀªR | ¨ä¥L | ²Ä¥|§@ªÌ | ¬O | ªø©°¬ì§Þ¾Ç¥Z | 0 | 21 | 06 | 2014 |
102 | µL | §Nªw¯QÀs¯ù§Ü®ñ¤Æ¯à¤O¤ÀªR»P·P©x«~µû | ¨ä¥L | ²Ä¥|§@ªÌ | ¬O | ªø©°¬ì§Þ¾Ç刋 | 0 | 21 | 06 | 2014 |
102 | µL | ¸Á»e¤¤ªÞÌU±ìµß¤ÀÂ÷¡BŲ©w»P»Ã¯À¬¡©Ê¤ÀªR | ¨ä¥L | ²Ä¤G§@ªÌ | §_ | ªø©°¬ì§Þ¾Ç刋 | 0 | 21 | 06 | 2014 |
102 | µL | Antioxidative activity, moisture retention, film formation, and viscosity stability of Auricularia fuscosuccinea, white strain water extract | SCI | ²Ä¤@§@ªÌ | ¬O | Bioscience, Biotechnology, and Biochemistry | 78 | 6 | 07 | 2014 |
104 | µL | Àx¦s¹Lµ{¤¤¥x¹A66¸¹¥ÌÃÅ£]-Carotene°¸Ñ°Ê¤O¾Ç¬ã¨s | ¨ä¥L | ²Ä¥|§@ªÌ | ¬O | ªø©°¬ì§Þ¾Çú° | 0 | 23 | 12 | 2015 |
104 | µL | »OÆW¹}®Æ¥Î¥ÌÃųJ¥Õ½è§t¶q»P¯Ø³J¥Õ酶§í¨î¬¡©Ê¤ÀªR | ¨ä¥L | ²Ä¤T§@ªÌ | ¬O | ªø©°¬ì§Þ¾Ç¥Z | 0 | 24 | 06 | 2016 |
104 | µL | ²T¤ô³B²z¹ï¥ÌÃŦ¬Ã¬«á¶ô®ÚÀxÂë~½è¤§¼vÅT | ¨ä¥L | ²Ä¤T§@ªÌ | §_ | ¥xÆW¹A·~¬ã¨s | 65 | 2 | 06 | 2016 |
105 | µL | ²T¤ô°f¹Ò¹ï¥ÌÃŶô®ÚÀç¾i¦¨¤À¤Î«~½è¤§¼vÅT | ¨ä¥L | ²Ä¤T§@ªÌ | §_ | §@ª«¡BÀô¹Ò»P¥Íª«¸ê°T | 0 | 13 | 09 | 2016 |
106 | µL | Biofunctionality studies of Cudrania cochinchinensis extracts | ¨ä¥L | ²Ä¤@§@ªÌ | §_ | American Journal of Analytical Chemistry | 0 | 9 | 01 | 2018 |
107 | µL | Antioxidant ability and stability studies of 3-O-ethyl ascorbic acid, a cosmetic tyrosinase inhibitor | SCI | ²Ä¤@§@ªÌ | §_ | Journal of Cosmetic Science | 0 | 69 | 08 | 2018 |
106 | GZRPF6G001 | ¼ö¤ô³B²z¹ï¥x¹A73¸¹¥ÌÃÅÀx¦s´Á¤§¼vÅT | ¨ä¥L | ²Ä¤T§@ªÌ | ¬O | ªø©°¬ì§Þ¾Ç¥Z | 0 | 28 | 06 | 2018 |
107 | µL | Oil adsorption ability of Miscanthus floridulus leaves determined using gold nanoparticles | SCI | ²Ä¥|§@ªÌ | ¬O | Separation Science and Technology | 0 | 0 | 12 | 2018 |
107 | µL | ¦P¦ì¯À¤§Â²¤¶¤ÎÀ³¥Î | ¨ä¥L | ²Ä¤@§@ªÌ | §_ | »OÆW¤Æ¾Ç±Ð¨| | 0 | 29 | 01 | 2019 |
108 | µL | ¤£¦P°®Àê¤èªk¤ÎÀxÂîɶ¡¹ï¹}®Æ¥ÌÃÅñ«~½è¤§¼vÅT | ¨ä¥L | ²Ä¤T§@ªÌ | §_ | §@ª«¡BÀô¹Ò»P¥Íª«¸ê°T | 16 | 4 | 12 | 2019 |
110 | µL | Influence of Hot-water Treatment on The Trypsin Inhibitor Activity Reduction of Sweet Potatoes | SCI | ²Ä¥|§@ªÌ | ¬O | Applied Engineering in Agriculture | 38 | 1 | 03 | 2022 |
111 | µL | Chemical Composition Analysis and Biofunctionality of Polygonatum sibiricum and Polygonatum odoratum Extracts | SCI | ²Ä¤@§@ªÌ | §_ | Bioresources | 18 | 2 | 05 | 2023 |
¬ã°Q·|½×¤å¦Cªí
|
( ÂI¿ï¸ê®Æ¦C¡A§Y¥iÂsÄý§ó¸Ô²Óªº¤º®e¡I ) |
¦~«× | ©ÒÄÝpµe®× | ½×¤å¦WºÙ | §@ªÌ¶¶§Ç | ³q°T§@ªÌ | ¬ã°Q·|¦WºÙ | Á|¦æ°ê®a | Á|¦æ«°¥« | ¶}©l¤é´Á | µ²§ô¤é´Á | µoªí¦~¥÷ |
092 | µL | ¥Íª«ì®ÆÃÄMupirocin¤£¯Âª«¤ÀªR¤èªk | ²Ä¤T§@ªÌ | ¬O | ¤¤°ê¤Æ¾Ç¦~·| | ¥xÆW¡A¤¤µØ¥Á°ê | ¤¤Ãc¤¤ì¤j¾Ç | 2003/11/21 | 2003/11/22 | 2003 |
092 | µL | ²GºAÃæ»Ã¬õÄT²£«~ªºMonacolin K¦¨¥÷¤ÀªR | ²Ä¤T§@ªÌ | ¬O | ¤¤°ê¤Æ¾Ç¦~·| | ¥xÆW¡A¤¤µØ¥Á°ê | ¤¤Ãc¤¤ì¤j¾Ç | 2003/11/21 | 2003/11/22 | 2003 |
093 | µL | RSM¦^À³¦±±ªk¦bÃæ»Ã¤u·~¤WªºÀ³¥Î¤Î¹ê¨Ò | ²Ä¤T§@ªÌ | ¬O | ¥Í¤Æ¤uµ{¬ã°Q·| | ¥xÆW¡A¤¤µØ¥Á°ê | ¹ü¤Æ¤j¸¤j¾Ç | 2004/10/22 | 2004/10/23 | 2004 |
097 | ¥ÑµµÄz¦ÌµÑ¨úªá«C¯À»sµ{¬ã¨s(EZRPF370301) | Extraction Parameter Studies of Anthocyanins Extracted from Purple Sweet Potato variety TNG73, Ipomoea batatas, L | ²Ä¤@§@ªÌ | ¬O | ¥xÆW«O°·¹«~¾Ç·|º[«O°·¹«~§Ü¼~Æ{¬ã°Q·| | ¥xÆW¡A¤¤µØ¥Á°ê | ¥x¥_ | 2009/02/13 | 2009/02/13 | 2009 |
097 | µL | ¨Å«~¨Ó·½¤Îª÷©`¦Ì·»²G¹ïLactobacillus bulgaricus¥Íªø¤§¼vÅT | ²Ä¥|§@ªÌ | ¬O | ¤ÑµMÀç¾i¤Æ§©«~°ê»Ú¬ã°Q·| | ¥xÆW¡A¤¤µØ¥Á°ê | ¥x¤¤ | 2009/05/13 | 2009/05/13 | 2009 |
097 | µL | ¸²µå¥Ö¤¤¦h×ôª«½è´£¨ú¤§¬ã¨s | ²Ä¥|§@ªÌ | ¬O | ¤ÑµMÀç¾i¤Æ§©«~°ê»Ú¬ã°Q·| | ¥xÆW¡A¤¤µØ¥Á°ê | ¥x¤¤ | 2009/05/13 | 2009/05/13 | 2009 |
097 | ¥ÑµµÄz¦ÌµÑ¨úªá«C¯À»sµ{¬ã¨s(EZRPF370301) | ¥Ñ¥x¹A73¸¹¥ÌÃŵѨúªá«C¯À»sµ{¬ã¨s | ²Ä¤@§@ªÌ | ¬O | 2009¦~²Ä14©¡¥Í¤Æ¤uµ{¬ã°Q·| | ¥xÆW¡A¤¤µØ¥Á°ê | ¥x¤¤ | 2009/06/05 | 2009/06/06 | 2009 |
098 | ®Õ¤º¬ã¨s (EZRPF380141) | Influence of purple sweet potato extracts on the UV absorption properties of sunscreen cream | ²Ä¤@§@ªÌ | ¬O | 2010¦~²Ä15©¡¥Í¤Æ¤uµ{¬ã°Q·| | ¥xÆW¡A¤¤µØ¥Á°ê | ¥x«n | 2010/06/25 | 2010/06/26 | 2010 |
099 | µL | Molecular screening of gastroenteric viruses and real-time reverse transcription loop-mediated isothermal amplification for detection norovirus in shellfish | ²Ä¤G§@ªÌ | §_ | ²Ä26©¡¥Íª«Âå¾ÇÁp¦X¾Ç³N¦~·| | ¥xÆW¡A¤¤µØ¥Á°ê | ¥x¥_ | 2011/03/19 | 2011/03/20 | 2011 |
099 | GZRPF6A0031 | ¥ÑCYY95-26¥ÌÃŵѨú£]-Carotene»sµ{¬ã¨s | ²Ä¤@§@ªÌ | ¬O | ²Ä¤Q¤»©¡¥Í¤Æ¤uµ{¬ã°Q·| | ¥xÆW¡A¤¤µØ¥Á°ê | ¥x¥_ | 2011/06/24 | 2011/06/25 | 2011 |
100 | µL | ¯M¯N·Å«×»P¯M¯N®É¶¡¹ï¥x¹A66¸¹¥ÌÃÅ£]-carotene§t¶qªº¼vÅT | ²Ä¤§@ªÌ | ¬O | ²Ä¤Q¤C©¡¥Í¤Æ¤uµ{¬ã°Q·| | ¥xÆW¡A¤¤µØ¥Á°ê | °ª¶¯¥« | 2012/06/25 | 2012/06/26 | 2012 |
101 | µL | Identification and characterization of Bacillus strains isolated from honey | ²Ä¤G§@ªÌ | §_ | ²Ä28©¡¥Íª«Âå¾ÇÁp¦X¾Ç³N¦~·| | ¥xÆW¡A¤¤µØ¥Á°ê | ¥x¥_ | 2013/03/23 | 2013/03/24 | 2013 |
101 | µL | ¥Hª÷©`¦Ì²É¤l±´°Q¥xÆW¨~¯óªo¯×§lªþ¯à¤O | ²Ä¥|§@ªÌ | ¬O | ²Ä11©¡¥x¶ìÃö«Y¥ø·~À³¥Î§Þ³N¬ã°Q·| | ¥xÆW¡A¤¤µØ¥Á°ê | ·s¥_¥« | 2013/06/28 | 2013/06/28 | 2013 |
µoªí±M®Ñ¦Cªí
|
( ÂI¿ï¸ê®Æ¦C¡A§Y¥iÂsÄý§ó¸Ô²Óªº¤º®e¡I ) |
¦~«× | ©ÒÄÝpµe®× | ±M®ÑÃþ§O | ±M®Ñ¦WºÙ | §@ªÌ¶¶§Ç | ³q°T§@ªÌ | ¨Ï¥Î»y¤å | ¥Xª©¤é´Á | ¥Xª©ªÀ | ISBN½s¸¹ |
098 | µL | ¯È¥» | ¦³¾÷¤Æ¾Ç¹êÅç | ²Ä¤G§@ªÌ | ¬O | ¤¤¤å | 2010/01/15 | ·s¤å¨Ê¶}µo¥Xª© | 978-986-236-190-0 |
±M§Q/·s«~ºØ¦Cªí
|
( ÂI¿ï¸ê®Æ¦C¡A§Y¥iÂsÄý§ó¸Ô²Óªº¤º®e¡I ) |
¦~«× | ©ÒÄÝpµe®× | ±M§Q/·s«~ºØ¦WºÙ | °Ï°ì | Ãþ«¬ | §@ªÌ¶¶§Ç |
102 | µL | ¥iÄ⦡¨¾·Æ§¤¹Ô | °ê¤º | ·s«¬±M§Q | ²Ä¤@§@ªÌ |
102 | µL | ´Öªá´Î¤§µ²ºc§ï¨} | °ê¤º | ·s«¬±M§Q | ²Ä¤@§@ªÌ |
102 | µL | ºu¯]«ö¼¯¾¹¤§µ²ºc | °ê¤º | ·s«¬±M§Q | ²Ä¤G§@ªÌ |
103 | µL | «õÁT¤â®M | °ê¤º | ·s«¬±M§Q | ²Ä¤@§@ªÌ |
103 | µL | ®Ñ¥»¤§®Ñ¨¤«OÅ@®M | °ê¤º | ·s«¬±M§Q | ²Ä¤@§@ªÌ |
103 | µL | ²æÄû´Îµ²ºc | °ê¤º | ·s«¬±M§Q | ²Ä¤@§@ªÌ |
105 | µL | ¾É§¿¸}¬[¤§µ²ºc | °ê¤º | ·s«¬±M§Q | ²Ä¤@§@ªÌ |
105 | µL | ´Ö²yªg¾¯¥Î¤§©T©w¬[ | °ê¤º | ·s«¬±M§Q | ²Ä¤@§@ªÌ |
Àò¹{¼ú¶µ»PºaÅA¦Cªí
|
( ÂI¿ï¸ê®Æ¦C¡A§Y¥iÂsÄý§ó¸Ô²Óªº¤º®e¡I ) |
¦~«× | ©ÒÄÝpµe®× | ¦WºÙ | °ê§O | ¾÷ºc¦WºÙ | ¤é´Á |
||||
092 | °ª¬¡©Ê³æ¦ìBacitracin Zinc | ½Ã¥Í¸pÃĪ«¬ì§Þ¬ã¨sµo®i¼úÀy»È½è¼ú | ¥xÆW¡A¤¤µØ¥Á°ê | ½Ã¥Í¸p | 2004/07/21 | ||||
091 | ¥Ö½§¥Î§Ü¥Í¯ÀMupirocin²£«~¶}µo | ½Ã¥Í¸pÃĪ«¬ì§Þ¬ã¨sµo®i¼úÀyª÷½è¼ú | ¥xÆW¡A¤¤µØ¥Á°ê | ½Ã¥Í¸p | 2003/07/25 |
±Ð®v§Þ³N²¾Âà©Î±ÂÅv¦Cªí
|
( ÂI¿ï¸ê®Æ¦C¡A§Y¥iÂsÄý§ó¸Ô²Óªº¤º®e¡I ) |
¾Ç¦~«× | §Þ³N²¾Âà©Î±ÂÅv | §ÞÂà©Î±ÂÅv¦WºÙ | §Þ³N²¾Âà©Î±ÂÅv¼t°Ó¦WºÙ | §Þ³N²¾Âàª÷ÃB©Î±ÂÅvª÷ÃB | §Þ³N²¾Âà©Î±ÂÅv°_©l¤é´Á | §Þ³N²¾Âà©Î±ÂÅv²×¤î¤é´Á | §Þ³N²¾Âà©Î±ÂÅv¦X¬ù½s¸¹ | ¬O§_¨ú±o±M§Q | ±M§QÃҮѦr¸¹ |
>>> ¬ÛÃö¸ê®Æ¤£¤½¶} <<<
|