Development of novel pineapple drink through lactic acid fermentation and investigation of the antioxidant capacity and stability
碩士 === 國立嘉義大學 === 食品科學系研究所 === 103 === Milk, Honey Fragrance, Smooth Cayenne and Diamond pineapples were four common pineapple cultivars from market. The pulp and peel of four pineapple cultivars were juiced and filtered to measure antioxidant capacity, and it found that Diamond pineapple had higher...
| 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/3wfynk |