Physiological Properties of Grifola Frondosa by Microwave Extraction
碩士 === 中臺科技大學 === 食品科技研究所 === 104 === This present study aimed to investigate the fruit body of the mushroom Grifola frondosa. For the first part of the experiments, the extract was prepared by boiling water only (at the temperature of 100 ℃) or by the boiling water with additional microwave for...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/wh9za5 |