Studies on the Anti-inflammatory Components of Purple Cabbage (Brassica oleracea L. var.)
碩士 === 國立中興大學 === 食品科學系 === 93 === Abstract This study was to investigate the anti-inflammatory components of purple cabbage (Brassica oleracea L. var.). To characterize the active components, the purple cabbage juice was partially purified by activated charcoal absorption and by gel filtration ch...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/85019452028272150924 |