Effects of Processing on the Antioxidant Capacity of Tomato Juice
碩士 === 國立屏東科技大學 === 熱帶農業暨國際合作研究所 === 94 === The tomato processing industry aims to maintain viscosity, antioxidant capacity and attractive red color of tomato juice. However, the pectin esterase (PE, E.C.3.1.1.11) activity affects these characteristics, due to precipitation of colloids and very fine...
| Main Authors: | , |
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| Format: | Others |
| Language: | en_US |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/09312572332098649709 |