Ulva conglobata wine preparation and evaluation of its antioxidative activity
碩士 === 國立臺灣海洋大學 === 食品科學系 === 93 === Abstract Ulva conglobata is a kind of eatable green algae. It contains bromoperoxidase which has strong ability in scavenging H2O2. The aim of this research is to make Ulva conglobata wine and to evaluate its antioxidative activity. The glucoamylase was sele...
| 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/45776494631001757271 |