Optimizing the extraction of djulis (Chenopodium formosanum) by response surface methodology and comparing the differences of composition and functional properties between djulis and quinoa (Chenopodium quinoa)
碩士 === 國立嘉義大學 === 食品科學系研究所 === 107 === Djulis (Chenopodium formosanum) has become more and more popular in recent years due to its rich nutrients and health benefits. However, the related studies are rare. This study mainly investigated the nutritional components of djulis and its active substances-...
| 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/b8vkbz |