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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)
 

Hau Yin Chung

Department of Biology

Food and Nutritional Sciences Programme

and Food Science Laboratory

The Chinese University of Hong Kong

China

[email]@cuhk.edu.hk

Name/email consistency: high

 
 
 
 
 
 
 

Affiliation

  • Department of Biology, Food and Nutritional Sciences Programme, and Food Science Laboratory, The Chinese University of Hong Kong, China. 1999 - 2005

References

  1. Aroma impact components in commercial plain sufu. Chung, H.Y., Fung, P.K., Kim, J.S. J. Agric. Food Chem. (2005) [Pubmed]
  2. Odor-active headspace components in fermented red rice in the presence of a monascus species. Chung, H.Y., Ma, W.C., Kim, J.S., Chen, F. J. Agric. Food Chem. (2004) [Pubmed]
  3. Seasonal variations of bromophenols in brown algae (Padina arborescens, Sargassum siliquastrum, and Lobophora variegata) collected in Hong Kong. Chung, H.Y., Ma, W.C., Ang, P.O., Kim, J.S., Chen, F. J. Agric. Food Chem. (2003) [Pubmed]
  4. Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods. Chung, H.Y., Shing Yung, I.K., Kim, J. J. Agric. Food Chem. (2001) [Pubmed]
  5. Volatile flavor components in red fermented soybean (Glycine max) curds. Chung, H.Y. J. Agric. Food Chem. (2000) [Pubmed]
  6. Volatile components in fermented soybean (Glycine max) curds. Chung, H.Y. J. Agric. Food Chem. (1999) [Pubmed]
  7. Volatile components in crabmeats of Charybdis feriatus. Chung, H.Y. J. Agric. Food Chem. (1999) [Pubmed]
 
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