Effects of soaking conditions on antioxidative activity in soaking water and acetonitrile extract of soaked bean
碩士 === 國立臺灣海洋大學 === 食品科學系 === 95 === This study investigated the effects of soaking condition on the antioxidative activity in adzuki bean (Phaseolus angularis), mung bean (Vigna radiata), soy bean (Glycine max), and black bean (Glycine max). The bean samples were soaked in water at 7℃ and 25℃ for 6...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/76972069589479134365 |