Авторы, Редакторы, Рецензенты

Hui-Ching Kuo

Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung 40227, Taiwan, ROC
Больше информации об авторе - в Directory of Specialists

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