Cooked material method.

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)

Antioxidant.

Brown rice.

Cooked material method.

Raw material method.

Vinegar.

抗氧化活性.

熟料法.

生料法.

糙米.

醋.