加工方式對山藥之褐變、總酚量與抗氧化性的影響

Please use this identifier to cite or link to this item: https://irlib.pccu.edu.tw/handle/987654321/35249

Title:	加工方式對山藥之褐變、總酚量與抗氧化性的影響 Effects of Processing Operations on Browning, Total Phenol and Antioxidant Properties of Yam
Authors:	潘書毓林素一王惠珠
Contributors:	生應系
Keywords:	山藥加工色澤褐變總酚量抗氧化 Yam Processing Color Browning Total phenol Antioxidant activity
Date:	2010-06
Issue Date:	2017-01-09 15:33:07 (UTC+8)
Relation:	中華家政學刊 47 2010.06[民99.06] 頁113-127
Appears in Collections:	[Department of Applied Science of Living & Graduate Institute of Applied Science of Living ] journal articles

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