Study on Antioxidant Activities of Purple Rice Wine Dregs
碩士 === 大葉大學 === 生物產業科技學系碩士在職專班 === 97 === The purpose of this study is to investigate the effects of pretreatment and fermentation time on the Hunter's L, a, b, pH values and antioxidant capacity of the liquor dregs of purple wine produced in Yunlin, Taiwan. It is expected to improve the utili...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/90603807476523894795 |