Determination of prenylflavonoids and hop bitter acids from surplus yeast by HPLC-DAD-MS-MS
碩士 === 輔仁大學 === 食品科學系碩士班 === 103 === Surplus yeast is a byproduct generated during the beer brewing process. However, studies concerning the determination of functional compounds in surplus yeast are inadequate. The objectives of this study were to determine the variety and content of prenylflavonoi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
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| Online Access: | http://ndltd.ncl.edu.tw/handle/86857431301484450640 |