Effect of Postharvest and Drying Treatments on the Qualities of Sprouts
碩士 === 國立屏東科技大學 === 食品科學系所 === 104 === Being high in nutritional value and low in calories, sprouts have become more and more popular because of the health conscious consumers. However, the respiration continues after sprouts being harvested, which makes their shelf-life short, normally within 1 wee...
| Main Authors: | , |
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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/81948784476543277437 |