English  |  正體中文  |  简体中文  |  Items with full text/Total items : 17423/19718 (88%)
Visitors : 6238996      Online Users : 776
RC Version 7.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Tips:
  • please add "double quotation mark" for query phrases to get precise results
  • please goto advance search for comprehansive author search
  • Adv. Search
    HomeLoginUploadHelpAboutAdminister Goto mobile version
    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/9863

    標題: 乳酸菌烘焙保健食品之研發及功能性分析─B子計畫:乳酸菌發酵液功能性評估
    作者: 陳椒華
    貢獻者: 食品科技系
    日期: 2008
    上傳時間: 2009-02-20 11:41:45 (UTC+8)
    出版者: 台南縣:嘉南藥理科技大學食品科技系
    摘要: 本研究之目的即以台南地區盛產且具抗氧化性之蔬果壓榨,接種乳酸菌發酵,藉由功能性分析與抗氧化分析,確立乳酸發酵綜合果蔬汁之製程,以期提供解決台灣農產品生產過剩問題方法之參考。
    關聯: 計畫編號:CN9703
    Appears in Collections:[ 食品科技系 ] 校內計畫

    Files in This Item:

    File Description SizeFormat
    97CN9703.pdf193KbAdobe PDF825View/Open

    All items in CNU IR are protected by copyright, with all rights reserved.

    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback