Production of the lactic-fermented pitaya juice and investigation of the anti-inflammatory activity and antioxidative activity of the fermented product using macrophage RAW264.7 model
碩士 === 國立臺灣海洋大學 === 食品科學系 === 105 === Free radicals result in inflammation, which can further include a variety of chronic diseases. The objectives of this research are to ferment the pitaya juice reconstituted from the freeze-dried powders of pitaya peel or flesh by latic acid bacteria (LAB), and t...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/6j73h7 |