Deng-Jye Yang

Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo.

Yi-Chen Chen, Yi‐Chen Chen, Deng-Jye Yang, 2015, Food chemistry.

Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions.

L. Hwang, Deng-Jye Yang, Jau-Tien Lin, 2007, Journal of chromatography. A.