Effect of Cooking Treatment on Antioxidative Properties of Extracts from Broccoli in Taiwan
碩士 === 大葉大學 === 食品工程研究所 === 90 === ABSTRACT The broccoli (Brassica oleracea L var italica Plenck) was used as materials and sampled as four groups, including fresh, precooked (50℃, 10 min), cooked (boiling, 8 min), and precooked-cooked, to investigate the effect of cooking treatment on th...
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| Format: | Others |
| Language: | zh-TW |
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2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/78909933011285381141 |