Brown rice.

比較生料法與熟料法釀造之糙米醋抗氧化特性分析 = = Analyses and comparison of antioxidant properties of brown rice vinegar by raw material method and cooked material method / by: (Language materials, printed)

Brown rice by: (Language materials, printed)

Cooked material method.

Raw material method.

抗氧化活性.

Food Science.

醋.

熟料法.

Plant Breeding/Biotechnology.

Brown rice.

Agriculture.

生料法.

Nutrition.

Antioxidant.

Vinegar.

糙米.

Chemistry.