Study on the antioxidative activities of extracts from sesame meal with different solvents
碩士 === 國立臺灣大學 === 園藝學研究所 === 89 === ound hydrophobic lignans (sesamolin, pinoresinol, sesaminol, sesamin) and hydrophilic lignan glycosides. Most of the sesame oil is produced by roasting and pressing. After high temperature roasting, the sesame meal appeared bitter taste and its protein was highly...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/57095274646679982717 |