Study on the of Extraction Optimization of Anthocyanin from Black Rice and its Stability in Model System of Drink
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 97 === Black rice (O. sative L.) is a particular variety containing particular flavor, color and nutrition that is popular with customers Black rice has functional compounds such as Cyanidin-3-β-O-glucoside and Peonidin-3-O-glucose, which provide specific physiol...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/35227686137623647693 |