Quality effects different process treatments on the antioxidant properties of black soybean and the quality of black soybean beverage
碩士 === 國立嘉義大學 === 食品科學系研究所 === 103 === Our previous study indicated that the water extract of black soybean had protective effect against carbon tetrachloride (CCl4)-induced hepatotoxicity in rats. This study intended to investigate the effects of preheating, extraction solvents, sterilization and s...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/86692114787951767779 |