The preference evaluation, safety, and functionality of two compound Chinese herb teas
碩士 === 國立嘉義大學 === 食品科學系研究所 === 95 === Health protection efficiency of Chinese herbs had been proven in many references. In the present study, food grade Chinese herbs which were announced by the Department of Health, coupled with hepatoprotective formulas according to the pharmacopoeias, were used t...
Main Authors: | Jia Hao Li, 李嘉浩 |
---|---|
Other Authors: | Ruey-Lang Chang |
Format: | Others |
Language: | zh-TW |
Published: |
2007
|
Online Access: | http://ndltd.ncl.edu.tw/handle/91244084720630754132 |
Similar Items
-
Effect of several herb essential oils on black tea preference of consumer
by: LEE,HSIEN-LI, et al.
Published: (2018) -
Investigation of Organophosphorus Pesticides Residue from Commercial Chinese Herbs Cuising and Herbs Cuising and Herbal Tea
by: Chao Liang Ping, et al.
Published: (2003) -
Formulation, Organoleptic Evaluation, and Acceptability of Various Teas from Underutilized Nutritious Herbs Compared with Marketed Chinese and Yellow Lipton Tea
by: Elijah Edache Ehoche, et al.
Published: (2021-02-01) -
Safety Testing of Chinese Herbs used in Cosmetics
by: Hsiu-Jung Fang, et al.
Published: (2001) -
Analysis of organochlorine residues in Chinese herb, tea, and mussel by Supercritical fluid extraction.
by: Deng, Hui-Qing, et al.
Published: (1996)