Study on the effects of maillard reaction on the bioactivities of garlic: anti-oxidant activity and anti-obesity activity
碩士 === 國立宜蘭大學 === 生物技術研究所碩士班 === 100 === Many studies have shown that maillard reaction products (MRP) possessed high anti-oxidant activity. The purpose of this research is to investigate the anti-oxidant activity and anti-adipogenesis activities of the garlic (G) MRP, obtained by heating garlic wit...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/05156871090252208836 |