Effects of Processing on Antioxidative Properties, Stability of Storage Protein Dioscorin and Quality of Various Yam Cultivars
碩士 === 靜宜大學 === 食品營養研究所 === 93 === The total phenol content, antioxidative ability, and the concentration and stability of storage protein dioscorin among different cultivars of Chinese yams followed by various processing treatments were investigated. In addition, the quality of deep-fat fried...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/51580965142274202905 |