Study on the main compounds from yeast fermented kumquat solution and their bioactivity
碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 99 === Kumquat (Fortunella margarita Swingle) contains many bioactive phenolic compounds, which have obvious effects on oxidation restraining. Previous study revealed yeast fermented kumquat juice could significantly improved the total contents of polyphenol and flavon...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/13725120473825745032 |