Evaluation of the antioxidant and antiinflammatory activities of Tsuan-kan tea with different production processes
碩士 === 國立臺灣海洋大學 === 食品科學系 === 107 === Tsuan-kan tea is a special product of Hakka ethnic group. The traditional manufacture process includes craming tea into Hutou-gan and then going through nine times of the operation of steaming-pressing-drying (SPD). This study investigated the composition and a...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/236ufc |