Evaluation of antimicrobial activity of essential oils from spices and their application potentials in buns
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 97 === Spices were used to upgrade the flavor of food, and have been applied to increase the flavor of bakery products recently. The essential oil extracts from Spices generally have strong and unique smell, which may not be compatible with the flavor of food prod...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/73329826969983739554 |