Effect of Roasting Condition on the Antioxidative Activity of the Methanolic Extract from Defatted Sesame Meal

Shyu, Yung-ShinYung-ShinShyuHwang, Jean-YuJean-YuHwangHwang, Lucy SunLucy SunHwang2010-07-152018-06-292010-07-152018-06-292009http://ntur.lib.ntu.edu.tw//handle/246246/189479699261 bytesapplication/pdfen-USEffect of Roasting Condition on the Antioxidative Activity of the Methanolic Extract from Defatted Sesame Mealjournal articlehttp://ntur.lib.ntu.edu.tw/bitstream/246246/189479/1/75.pdf