Characterization of β-glucosidase in soybean koji
碩士 === 國立嘉義大學 === 生物科技研究所 === 90 === Soybeans were soaked with water for 4h, steam-cooked, inoculated with the conidia of Aspergillus oryzae and incubated 3 days for koji preparation and used as an enzyme source. When a series of the pulverized koji were mixed with soybean flour (1:4, w/w) and reple...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/94519990002598201330 |