Studies on the stability of carotenoids during extraction and cooking of green vegetables

碩士 === 輔仁大學 === 食品營養研究所 === 79 ===

Bibliographic Details
Main Authors:	YANG,SHU-HUI, 楊淑惠
Other Authors:	CHEN,BING-HUI
Format:	Others
Language:	zh-TW
Published:	1991
Online Access:	http://ndltd.ncl.edu.tw/handle/40977643673444791559

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record_format	oai_dc
spelling	ndltd-TW-079FJU022550142016-07-25T04:07:03Z http://ndltd.ncl.edu.tw/handle/40977643673444791559 Studies on the stability of carotenoids during extraction and cooking of green vegetables 類胡蘿蔔素淤萃取和烹調綠色蔬菜過程中的安定性探討 YANG,SHU-HUI 楊淑惠碩士輔仁大學食品營養研究所 79 CHEN,BING-HUI 陳炳輝 1991 學位論文 ; thesis 100 zh-TW
collection	NDLTD
language	zh-TW
format	Others
sources	NDLTD
description	碩士 === 輔仁大學 === 食品營養研究所 === 79 ===
author2	CHEN,BING-HUI
author_facet	CHEN,BING-HUI YANG,SHU-HUI 楊淑惠
author	YANG,SHU-HUI 楊淑惠
spellingShingle	YANG,SHU-HUI 楊淑惠 Studies on the stability of carotenoids during extraction and cooking of green vegetables
author_sort	YANG,SHU-HUI
title	Studies on the stability of carotenoids during extraction and cooking of green vegetables
title_short	Studies on the stability of carotenoids during extraction and cooking of green vegetables
title_full	Studies on the stability of carotenoids during extraction and cooking of green vegetables
title_fullStr	Studies on the stability of carotenoids during extraction and cooking of green vegetables
title_full_unstemmed	Studies on the stability of carotenoids during extraction and cooking of green vegetables
title_sort	studies on the stability of carotenoids during extraction and cooking of green vegetables
publishDate	1991
url	http://ndltd.ncl.edu.tw/handle/40977643673444791559
work_keys_str_mv	AT yangshuhui studiesonthestabilityofcarotenoidsduringextractionandcookingofgreenvegetables AT yángshūhuì studiesonthestabilityofcarotenoidsduringextractionandcookingofgreenvegetables AT yangshuhui lèihúluóbósùyūcuìqǔhépēngdiàolǜsèshūcàiguòchéngzhōngdeāndìngxìngtàntǎo AT yángshūhuì lèihúluóbósùyūcuìqǔhépēngdiàolǜsèshūcàiguòchéngzhōngdeāndìngxìngtàntǎo
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Studies on the stability of carotenoids during extraction and cooking of green vegetables

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