Effects of thermal processing conditions on mushroom antioxidants.

Effects of thermal processing conditions on mushroom antioxidants.

Ma Yam Tak. === Thesis (M.Phil.)--Chinese University of Hong Kong, 2006. === Includes bibliographical references (leaves 280-299). === Abstracts in English and Chinese. === Thesis Committee: --- p.i === Acknowledgements --- p.ii === Abstract --- p.iii === 摘要 --- p.vi === Content --- p.viii ===...

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Bibliographic Details
Other Authors: Ma, Yam Tak.
Format: Others
Language:English
Chinese
Published: 2006
Subjects:
Edible mushrooms
Antioxidants > Thermal properties
Phenols > Thermal properties
Food handling
Agaricales > chemistry
Antioxidants > chemistry
Phenols > chemistry
Hot Temperature
Food Handling
Online Access:http://library.cuhk.edu.hk/record=b5892986
http://repository.lib.cuhk.edu.hk/en/item/cuhk-325671

Internet

http://library.cuhk.edu.hk/record=b5892986
http://repository.lib.cuhk.edu.hk/en/item/cuhk-325671

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