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2 results for Tzyy-Rong Jinn.

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Concurrent Accumulation of Myricetin and Gallic Acid Putatively Responsible for the Umami Taste of a Specialized Old Oolong Tea
by Feng-Yin Li, Wei-Hung Yang, Chi-I Chang, Sin-Jie Lee, Chih-Chien Hung, Ying-Jie Chen, Tzyy-Rong Jinn and Jason T.C. Tzen
Journal of Food and Nutrition Research. 2013, 1(6), 164-173. DOI: 10.12691/jfnr-1-6-8
Pub. Date: December 22, 2013Views: 35102Downloads: 29808Citations: 9
gallic acid myricetin old oolong tea quercetin umami
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Analysis of Major Constituents in Seed Cells of Aquilaria sinensis
by Da-Huang Chen, Pei-Luen Jiang, Tzyy-Rong Jinn and Jason T.C. Tzen
Journal of Food and Nutrition Research. 2014, 2(1), 34-39. DOI: 10.12691/jfnr-2-1-6
Pub. Date: January 30, 2014Views: 26940Downloads: 21358
Aquilaria protein body oil body oily seed oleic acid
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