Taste Quality, Antioxidant Properties of Grifola frondosa by Different Microwave Heating Times
碩士 === 中臺科技大學 === 食品科技研究所 === 104 === In this study, the fruiting bodies of the mushroom Grifola frondosa were extracted by 550 W microwave (designated as ME) after treatment of 0, 30, 60 and 120 seconds (designated as ME0, ME30, ME60 and ME120). The general composition and taste compounds of ME...
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/pn64y9 |