Improvement of antioxdative and enzymatic activities of red beet juice by lactic acid bacteria fermentation
碩士 === 國立臺灣大學 === 食品科技研究所 === 102 === Beetroot（Beta vulgaris）is vegetable with highly renewable and cheap source of nutrients, that widely consumed in traditional western cooking. It’s an important raw material for sugar industry except for sugar cane. Furthermore, beetroot is abundant in red pigmen...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/58216060464858910960 |