Changes of the antioxidative activity and isoflavone during processing of black soybean tofu and milk
碩士 === 中國文化大學 === 生活應用科學研究所 === 87 === This research is to study the production efficiency, texture, antioxidative activity and isoflavone contents of tofu and soybean milk make from green-cotyledon black soybean and yellow-cotyledon black soybean. Also, the Ferric Thiocyanate Method and the Antioxi...
| 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/91620097521455907041 |