Antioxidative Properties of the Extracts from Different Parts of Radish in Taiwan
碩士 === 大葉大學 === 食品工程研究所 === 89 === The roots, leafstalks, and leaves of radish (Raphanus sativus L.) were used as materials in this study. After freeze-drying, these three parts were extracted with methanol, water, and acetone, respectively. The antioxidant properties of extracts, including reducing...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/02002889845809128591 |