Changes in Physicochemical Properties and Antioxidative Activity of Cabbage Wine and Vinegar During Fermentation
碩士 === 國立嘉義大學 === 食品科學系研究所 === 100 === In this research, cabbage (Brassica oleracea) was used as a material and fermented to produce cabbage wine and cabbage vinegar. The changes of physicochemical properties and antioxidative activity during fermentation were investigated in this study. The optimal...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/20187088117164415822 |