Antioxidant Capacity of Alliun sativum L.Functional Food
碩士 === 大葉大學 === 生物科技碩士在職學位學程 === 101 === In this study, we evaluated the antioxidant activity of four commercial garlic functional foods (A, B, C and D) and fresh garlic extract. The antioxidant activity assay included scavenging DPPH activity, reducing capacity, ferrous ion chelating ability and cl...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/05719688344495933647 |