Analysis Monosaccharide, Disaccharide, and Sugar Alcohols in the Foods by Capillary Zone Electrophoresis
碩士 === 國立臺灣大學 === 食品科技研究所 === 91 === In the sense of taste, taste of sweet has always to be the important part of it. In general, sugar is always be added to reach the taste of sweet needed. In the recent years, people have more physique consciousness; to avoid dental caries, fatness and...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/25419263396766637440 |