Effect of heating treatments on the antioxidative properties of purple yam
碩士 === 靜宜大學 === 食品營養研究所 === 91 === The purpose of this study was to investigate the effect of different heating treatment on the antioxidant activity of ethanolic extracts of purple yam (D. alata L. var. purpurea). The results showed that 50 % ethanolic extracts of purple yam had the highest antioxi...
| 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/61329225195238489350 |