Improving the frying performance of RBD palm olein oil using NaturFORT™ TRLG 101 liquid as on-top of TBHQ in deep-fat frying of potato chips

por Trivedi, Vishal, Nivetha, Y., Edwin Chow, P. Y.
Publicado en J Food Sci Technol (2017)

Antioxidant action and effectiveness of sulfur-containing amino acid during deep frying

por Heng, H. F. Emilie, Ong, X. L., Chow, P. Y. Edwin
Publicado en J Food Sci Technol (2019)

Epidemiology and risk factors for severe respiratory syncytial virus infections requiring pediatric intensive care admission in Hong Kong children

por Leung, T. F., Lam, D. S. Y., Miu, T. Y., Hon, K. L., Chau, C. S. K., Ku, S. W., Lee, R. S. Y., Chow, P. Y., Chiu, W. K., Ng, D. K. K.
Publicado en Infection (2013)