Antioxidative activity of lao-cho made from various rice substrates
碩士 === 國立臺灣大學 === 食品科技研究所 === 93 === In this study, lao-chao was made from black rice, red rice, glutinous rice, white rice(Oryza sativa L. japonica)and millet cultured with Rhizopus sp. No.2 and Saccharomyces cerevisiae HP01. Then the antioxidative activity of methanolic and water extract of lao-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/81242606710433983862 |