黃芩傳統水煎劑與濃縮散劑於人體內生體可用率之比較 Relative Flavone Bioavailability of Scutellariae Radix between Traditional Decoction and Commercial Powder Preparation in Humans
大蒜水萃液、蒜油及其四種含硫成份抑制四種腸內菌之功效 Inhibitory Effects of Aqueous Garlic Extract, Garlic Oil and Four Diallyl Sulphides against Four Enteric Pathogens
應用多孔性矽藻土管柱於蔬菜及米中丁基拉草及賓克隆殘留量之分析 Determination of Butachlor and Pencycuron Residues in Vegetables and Rice: Application of the Macroporous Diatomaceous Earth Column
