Studies on Antioxidative and Volatile Components of Raw and Roasted Bai-shao
碩士 === 東海大學 === 食品科學系 === 91 === The purposes of this study were to investigate antioxidative and volatile components from Bai-shao (root of Paeonia lactiflora Pall, including raw and roasted material). The results were summarized as the following: (1) The antioxidative components of Bai-...
| 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/96735876908727800202 |