Studies on the preparation and antioxidant activity of Roselle wine
碩士 === 國立屏東科技大學 === 食品科學系 === 92 === This study utilized commercial dried Roselle (Hibiscus sabdariffa L.) as raw materials for Roselle wine. Roselle extract was prepared by mixing dried Roselle and water at a weight ratio of 3:100 and cooking at 100℃ for 20 minutes. The sugar content of the extract...
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/12507064675970536928 |