+ 張基郁
張基郁在資料庫中的所有著作一覽
篇名作者刊名卷期出版年份
酸鹼、熱處理及儲藏條件對微膠囊化牛初乳與乳清中IgG安定性之影響=Effects of pH, Thermal Processing, and Storage Conditions on the Stability of Immunoglobulin G (IgG) in Microencapsulated Bovine Colostrums and Whey陳志瑋,沈子偉,江淑華,王秀育,張基郁科學與工程技術期刊 6卷4期2005/6/1
半枝蓮萃取液對雲芝胞外多醣肽產量、化學特性及免疫活性之影響=Effects of Scutellaria Barbata Extracts on the Productivity, Chemical Properties and Immunomodulatory Activities of Extracellular Polysaccharopeptides from Coriolus versicolor (Yunzhi)林芳儀,王懿丞,陳南吟,張基郁,徐泰浩科學與工程技術期刊 5卷4期2005/6/1
麵粉添加葡萄糖氧化酶對土司麵包品質之影響=Effect of Adding Glucose Oxidase to Flour on the Quality of Toast許家愷,江淑華,陳志瑋,王秀育,張基郁科學與工程技術期刊 5卷4期2005/6/1
微膠囊化牛初乳及乳清之Immunoglobulin G對Pepsin與Trypsin之耐受性及E. coli O55:B5脂多醣作用之研究=Tolerance to Pepsin and Trypsin and Reaction to E. coli O55:B5 Lipopolysaccharides of Immunoglobulin G in Microencapsulated Bovine Colostrums and Whey江淑華,沈子偉,陳志瑋,王秀育,張基郁科學與工程技術期刊 6卷1期2005/6/1
大花咸豐草不同部位之抗氧化性=Antioxidant Properties of Different Portions of B. pilosa var. radiata江淑華,陳志瑋,王秀育,賴潔賢,張基郁科學與工程技術期刊 4卷3期2005/6/1
Effects of the Addition of Glutamic Acid and Glucose to Wet Gluten on the Volatile Compounds in Deep-Fried Gluten Balls=添加麩胺酸及葡萄糖於濕麵筋對油炸麵筋球揮發性成分之影響CHI-YUE CHANG,SHIEN-TUNG LIN,SHU-HUA CHIANG,SHIU-YU WANG,TUNG-HSI YU,張基郁,林炫橦,江淑華,王秀育,游銅錫科學與工程技術期刊 3卷3期2005/6/1
被膜與抑芽處理對臺農66號甘藷在儲藏過程中化學組成變化之影響=Effect of Coating and Sprout-Inhibiting Treatments on the Chemical Composition Change of TN 66 Sweet Potato during Storage鄭永強,林芳儀,羅翠娥,張基郁大葉學報 12卷1期1992/12/1