Functional composition changes and storage stability in noni process
碩士 === 東海大學 === 食品科學系 === 100 === The aim of this study was to investigate the changes in the physical properties, functional compounds especially iridoids and the physiological activities of noni juice during 4-week fermentation and 3-month storage. In the study, two major iridoids were isolated, p...
| 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/08665819698729742734 |