Preparation and Evaluation of Functional Properties of Fermented Vegetable-Fruit Drink
碩士 === 大葉大學 === 生物產業科技學系 === 95 === Vegetables and fruits have very strong antioxidant ability. The content of antioxidant in fresh vegetables and fruits will be reduced during pasteurization and processing. In A.D. 1998, the scholars recommend the advantage of enzyme, so enzyme beverages rise and d...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/17441442918626209876 |