Studies on Roselle Liqueur Making
碩士 === 輔仁大學 === 食品科學系 === 95 === Roselle (Hibiscus sabdariffa L.) is rich in anthocyanins which generate a brilliant red color. Roselle calyx is commonly processed to make liqueur by extraction due to its characteristics of unique flavor, high acidity and low sugar. However, the anthocyanin in Rosel...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/06499936934339063041 |