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8篇 您的检索式：作者名="CHOU Chengchun"

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		题名	作者	年代	出处	被引量
	1	Anfibaccterial activity of N-alkylated disaccharide chitosan derivatives显示文摘	YANG Tsuichu CHOU Chengchun LI Chinfung	2005	International Journal of Food Microbiology2005，97，3：	1
	2	Factors affecting the growth and production of milk-clotting enzyme by Amylomyces rouxii in rice liquid medium显示文摘	YU Peijing CHOU Chengchun	2005	Food Technology and Biotechnology2005，43，3：	1
	3	Factors affecting the growth and production of milk-clotting enzyme by Amylomyces rouxii in rice liquid medium 显示文摘	YU Peijing CHOU Chengchun	2005	Food Technology and Biotechnology2005，43，3：	1
	4	Expression of superoxidedismutase, catalase and thermostable direct hemolysin by, and growth in the presence of various nitrogen and carbon sources of heat-shocked and ethanol-shocked Vibrio parahaemolyticus显示文摘	CH1ANG Minglun CHOU Chengchun	2008	International Journal of Food Microbiology2008，121，3：	1
	5	Expression of superoxide dismutase, catalase and thermostable direct hemolysin by, and growth in the presence of various nitrogen and carbon sources of heat-shocked and ethanol-shocked Vibrio parahaemolyticus显示文摘	CHIANG Minglun CHOU Chengchun	2008	International Journal of Food Microbiology2008，121，3：	1
	6	Fer- mentation temperature affects the antioxidant activity of the anzyme-ripened sufu,an oriental traditional fermented product of soybean 显示文摘	Huang Yunghsin Lai Yingjang Chou Chengchun	2011	Journal of Bioscience and Bio- engineering2011，112，1：	1
	7	Antibacterial activity of N-alkylated disaccharide chitosan derivatives显示文摘	Yang Tsuichu Chou Chengchun Li Chinfung	2005	International Journal of Food Microbiology2005，97，：	1
	8	Effects of temperature and relative humidity on the growth of and enzyme production byAc~inomucor taiwanenais during sufu pehtze preparation显示文摘	CHOU Chengchun HO F M TSAI C S	1988	Appl Environ Microbiol1988，54，3：	1

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