Analyses and comparison of antioxidant properties of brown rice vinegar by raw material method and cooked material method
碩士 === 國立虎尾科技大學 === 生物科技系碩士班 === 106 === In recent years, people began to focus on health and start eating healthy food, vinegar is made from rice, but most of the nutritional content was lost while milling rice, so this experiment use brown rice to make brown rice vinegar. Brown rice is unpolished...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/66q8bz |