| 公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
|---|---|---|---|---|---|---|
| 2022 | Characterization of aroma active volatile components in roasted mullet roe | Liu, Hui -Ju; Fang, Mingchih | FOOD CHEMISTRY | 1 | ||
| 2024/12/1 | Roasted fish reaction flavor by plant-based ingredients | Lu, Jing-Wen; Lin, Chun-Yu; Fang, Mingchih | FOOD CHEMISTRY |
