Studies on the Preparation of Spirulina Wines and Their Antioxidative Properties
碩士 === 大葉大學 === 生物產業科技學系 === 96 === This thesis can be divided into three parts. In the first part, Spirulina tinctures were prepared by soaking Spirulina powder in ethanol solutions of different concentrations. The optimum soaking concentration and soaking time were studied by sensory evaluation an...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/11788612946698349136 |