Studies on Functional Compounds and Anti-glycation Activity of Field Corn Silk Hot Water Extracts
碩士 === 國立嘉義大學 === 食品科學系研究所 === 105 === This study was aiming to investigate the effect of corn silk maturation, drying conditions, baking time, and extraction methods on extract functional compounds and antioxidant capability. Based on results in first stage, further evaluated anti-glycation activit...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/qw5z46 |