Production and antioxidative properties of lactic-fermented Chinese cabbage
博士 === 國立臺灣大學 === 食品科技研究所 === 97 === This study tries to produce lactic acid fermented cabbage similar to kimchi in Korea with a dry-salt method and simple formula, investigate the effects of temperature and NaCl on lactic acid fermented cabbage. Besides, antioxidant activity was determined and the...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/92105547007045195879 |