Development of Functional Fermented Foods from Black Soybean by Rhizopus spp.
碩士 === 國立臺灣大學 === 微生物與生化學研究所 === 92 === The purpose of this study is to develop a fermentation process for production of functional fermented foods from domestic black soybean by Rhizopus spp. The functional components of fermented black soybean and its physiological function will also be investi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/13580477695028083929 |