[Research progress on flexible electrode technology in brain computer interface applications]. [PDF]
Lai Z +5 more
europepmc +1 more source
豆豉為我國傳統之大豆發酵產品,可藉由微生物分泌酵素對大豆進行水解, 使其產生獨特之風味,常作為食品調味之用,也是許多發酵豆製品之起源。豆腐 乳為廣受國人歡迎之豆類發酵食品,具有特殊之風味及質地。鹹蛋白由於其鹽分 含量較高利用性較低,行政院農業委員會畜產試驗所開發以鹹鴨蛋白為基質,接 種經活化之豆豉麴,經發酵熟成後製成之「鹹蛋白腐乳」(salted egg white sufu) 產 品接受性高,惟其製程中微生物菌相變化尚不清楚,故本研究室與畜試所合作, 對此產品進行菌相之研究。試驗一旨在運用總菌數培養基
廖禹盛, Yu-Sheng Liao
core
[Research progress on paper-based microfluidic chips in pathogen detection]. [PDF]
Liu XT, Shi J, Shi M.
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[Efficacy of 1% povidone-iodine mouthwash combined with scaling and root planing in the treatment of periodontitis: a randomized, controlled trial]. [PDF]
Liu E +5 more
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[Expert consensus on systematic assessment and treatment of refractory wounds in the elderly (2025 edition)]. [PDF]
Burns and Trauma Branch of Chinese Geriatrics Society.
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[Microbial metaproteomics--From sample processing to data acquisition and analysis]. [PDF]
Wu EH, Qiao L.
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[Applications and challenges of ultra-high molecular weight polyethylene fibers in minimally invasive medical devices]. [PDF]
Shi S +9 more
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[Current status, representative devices, and future development trends of wound measurement technologies]. [PDF]
Zhong SY, Shu MG, Du HC.
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[Expert consensus on the application of nasal cavity filling substances in nasal surgery patients(2025, Shanghai)]. [PDF]
Zhao K +37 more
europepmc +1 more source

