Studies on the Preparation of Spirulina Wines and Their Antioxidative Properties

碩士 === 大葉大學 === 生物產業科技學系 === 96 === This thesis can be divided into three parts. In the first part, Spirulina tinctures were prepared by soaking Spirulina powder in ethanol solutions of different concentrations. The optimum soaking concentration and soaking time were studied by sensory evaluation an...

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Bibliographic Details
Main Authors: Yang, Yao-Houng, 楊曜鴻
Other Authors: Yu, Tung-Hsi
Format: Others
Language:zh-TW
Published: 2008
Online Access:http://ndltd.ncl.edu.tw/handle/11788612946698349136