Use of Bacillus subtilis to enrich isoflavone aglycones in fermented natto
Wei, Que-King, Chen, Tong-Rong, Chen, Jun-Ting
Published in Journal of the science of food and agriculture (30.04.2008)
Published in Journal of the science of food and agriculture (30.04.2008)
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Journal Article
Microbiological quality of 18 °C ready-to-eat food products sold in Taiwan
Fang, Tony J, Wei, Que-King, Liao, Chia-Wei, Hung, Min-Ju, Wang, Tzu-Hui
Published in International journal of food microbiology (01.02.2003)
Published in International journal of food microbiology (01.02.2003)
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Journal Article
Evaluation of quality of Radix Puerariae herbal medicine by isoflavonoids
Chen, Tong Rong, Chen, Lei An, Wei, Que King
Published in Journal of pharmacy and pharmacology (01.05.2010)
Published in Journal of pharmacy and pharmacology (01.05.2010)
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Journal Article
Microbiological quality of 18 degrees C ready-to-eat food products sold in Taiwan
Fang, Tony J, Wei, Que-King, Liao, Chia-Wei, Hung, Min-Ju, Wang, Tzu-Hui
Published in International journal of food microbiology (15.02.2003)
Published in International journal of food microbiology (15.02.2003)
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Journal Article
Effect of Isoflavone Aglycone Content and Antioxidation Activity in Natto by Various Cultures of Bacillus Subtilis During the Fermentation Period
Ping Ping, Shieh, Cheng Shih, Shu, Tong Rong, Chen, Que King, Wei , Department of Food Science and Technology, National Taitung Junior College, No.889, Jhengci North Road, Taitung, 95045 Taiwan
Published in Journal of nutrition & food sciences (2012)
Published in Journal of nutrition & food sciences (2012)
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