Browsing by Author Pin-Wei Tai
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| Publication Year | Title | Author(s) | Department |
|---|---|---|---|
| 2019 | 以雞內臟為原料利用酵素水解及梅納反應生產風味物質 Production of flavoring ingredient by enzyme hydrolysis and Maillard reaction of chicken viscera | Pin-Wei Tai; 戴品維 | 食品科技研究所 |