Studies on the analysis and antioxidative activities of lignans and lignan glycosides in sesame meal
博士 === 國立臺灣大學 === 食品科技研究所 === 89 === Abstract Most of the sesame oil is produced by roasting and pressing of the sesame seeds. After high temperature of roasting, the sesame meal is bitter tasted and the protein was highly denatured. Therefore, the sesame meal is generally used as feeds o...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/44266622631974692286 |