Impacts of freeze–drying operation on the storage properties, commercial quality, and bioactive compounds of pickled cabbage
碩士 === 台南應用科技大學 === 生活應用科學研究所 === 100 === Chinese cabbage is rich in natural antioxidative phenolic compounds, which are contributed to the regulation of individual’s physiological functions. Pickled cabbage, a preservable fermentative product of Chinese cabbage, is yet easy to spoil and deteriorate...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/25941746570396027819 |