Antioxidative properties of water extracts from jue ming zi (Cassia tora L.) prepared under different degrees of roasting
碩士 === 國立中興大學 === 食品科學系 === 86 === The objects of this research were to investigate the effects of different roasting degrees on the antioxidant properties of water extracts from Cassia tora L. (WECT), and the antioxidant properties of anthraquinones and...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1998
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| Online Access: | http://ndltd.ncl.edu.tw/handle/07911230082786159587 |