Begell Houseの著者、編集者及びレビュー者

Hui-Ching Kuo

Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung 40227, Taiwan, ROC
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Articles

Antioxidant Properties of Novel Solid-State Fermented Culinary-Medicinal Mushroom and Fungi Products Vol. 11 '2009 - International Journal of Medicinal Mushrooms
Preparation of Novel Culinary-Medicinal Mushroom Products Using Solid-State Fermentation and Their Taste Quality Vol. 11 '2009 - International Journal of Medicinal Mushrooms