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Author :
Fu-Yuan Cheng 3 Articles
1587 Antioxidative Activities of Hydrolysates from Duck Egg White Using Enzymatic Hydrolysis
Yi-Chao Chen, Hsi-Shan Chang, Cheng-Taung Wang, Fu-Yuan Cheng
Asian-Australas J Anim Sci. 2009;22(11):1587-1593.   Published online October 21, 2009
DOI: https://doi.org/10.5713/ajas.2009.90119       Cited By 3
      
1815 The Effects of Chicken Leg Bone Extract on Antioxidative Properties under Different Heating Condition
Fu-Yuan Cheng, Tien-Chun Wan, Chao-Wei Huang, Kana Tominaga, Liang-Chuan Lin*, Ryoichi Sakata
Asian-Australas J Anim Sci. 2008;21(12):1815-1820.   Published online November 4, 2008
DOI: https://doi.org/10.5713/ajas.2008.80162       Cited By 3
      
732 Attenuating Development of Cardiovascular Hypertrophy with Hydrolysate of Chicken Leg Bone Protein in Spontaneously Hypertensive Rats
Fu-Yuan Cheng, Tien-Chun Wan, Yu-Tse Liu, Kung-Ming Lai, Liang-Chuan Lin*, Ryoichi Sakata
Asian-Australas J Anim Sci. 2008;21(5):732-737.   Published online May 6, 2008
DOI: https://doi.org/10.5713/ajas.2008.70599
      
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