Effect Of Different Drying Processes On Antioxidant Activity Of Black Garlic
碩士 === 大葉大學 === 生物產業科技學系碩士在職專班 === 100 === ABSTRACT Three different dry methods (hot air-drying, freeze-drying and spray-drying) of black garlic and untreated garlic were studied for their antioxidant effects and chemical components changes. 2,2-diph...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/93176257592326906867 |