Studies of Antioxidative Properties of Tea Flower (Camellia sinensis) and Tea Flower Extract, and the Effect on the Quality of Chinese-style Sausage During Storage
碩士 === 國立中興大學 === 動物科學系所 === 100 === The purpose of this study was for the studies of antioxidative properties of tea flower (Camellia sinensis) and tea flower extract, and the effect on the quality of Chinese-style sausage during storage. In this study, we used native tea flower (Camellia sinensis)...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/ergfv9 |