Effects of Microwave Heating Treatments on Isoflavones of Soymilk
碩士 === 國立屏東科技大學 === 食品科學系 === 91 === Abstract Soymilk is a soybean product rich in nutrients. However, during heating treatment of soymilk the conversion between isoflavone isomers may decrease its biological activity. The objective of this study was to use microwave-heating treatment and...
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| Format: | Others |
| Language: | zh-TW |
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2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/26357922959723523717 |