Effect of strong alkaline pH value and high reducing potential of alkaline electrolyzed water on food system and on antioxidative activity
碩士 === 國立屏東科技大學 === 食品科學系 === 93 === Alkaline electrolyzed water (AEW) can be generated from an electrolyzer, with or without added NaCl, exhibits reducing potential and high pH value. With NaCl, the efficiency of electrolysis was promoted; the alkaline electrolyzed water resulted in higher reducing...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/05563832386966603897 |