CHUNG‐MAY WU

Stability of Allicin in Garlic Juice

Tung‐Hsi Yu, CHUNG‐MAY WU · Journal of Food Science · 1989 · 49 citations

Agriculture, Food Science, Pharmaceutical Analysis +8

Volatile Components of Mushroom ( <i>Agaricus subrufecens</i> )

CHUNG‐MAY WU · Journal of Food Science · 1984 · 33 citations

Agriculture, Food Science, Microbiology +10

Volatile Compounds of the Wax Gourd ( <i>Benincasa hispida</i> , Cogn) and a Wax Gourd Beverage

CHUNG‐MAY WU, S.-J. Liou, YUNG‐HO CHANG et al. · Journal of Food Science · 1987 · 19 citations

Agriculture, Chemistry, Food Science +17

Effects of pH Adjustment and Subsequent Heat Treatment on the Formation of Volatile Compounds of Garlic

Tung‐Hsi Yu, CHUNG‐MAY WU, YOH‐CHERNG LIOU · Journal of Food Science · 1989 · 18 citations

Agriculture, Chemistry, Food Science +17

Changes in Volatile Components of Passion Fruit Juice as Affected by Centrifugation and Pasteurization

May-Chien Kuo, SU‐LIN CHEN, CHUNG‐MAY WU · Journal of Food Science · 1985 · 13 citations

Agriculture, Biochemistry, Food Science +16