Study of lotus seed peeling method:change of isoflavones contents in cultured soymilk fermented with mixtures of lactic acid bacteria

Study of lotus seed peeling method:change of isoflavones contents in cultured soymilk fermented with mixtures of lactic acid bacteria

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碩士 === 國立嘉義大學 === 食品科學系碩士班 === 94 ===

Bibliographic Details
Main Authors: Tsai-jung Tu, 杜采蓉
Other Authors: Yi-long Lee
Format: Others
Language:zh-TW
Published: 2004
Online Access:http://ndltd.ncl.edu.tw/handle/84263042248327970963
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spelling ndltd-TW-094NCYU02540032015-10-13T10:38:05Z http://ndltd.ncl.edu.tw/handle/84263042248327970963 Study of lotus seed peeling method:change of isoflavones contents in cultured soymilk fermented with mixtures of lactic acid bacteria 第一部分：蓮子脫皮法之研究第二部分：乳酸菌混合發酵豆奶中異黃酮含量的變化 Tsai-jung Tu 杜采蓉 碩士 國立嘉義大學 食品科學系碩士班 94 Yi-long Lee 李益榮 2004 學位論文 ; thesis 0 zh-TW
collection NDLTD
language zh-TW
format Others
sources NDLTD
description 碩士 === 國立嘉義大學 === 食品科學系碩士班 === 94 ===
author2 Yi-long Lee
author_facet Yi-long Lee
Tsai-jung Tu
杜采蓉
author Tsai-jung Tu
杜采蓉
spellingShingle Tsai-jung Tu
杜采蓉
Study of lotus seed peeling method:change of isoflavones contents in cultured soymilk fermented with mixtures of lactic acid bacteria
author_sort Tsai-jung Tu
title Study of lotus seed peeling method:change of isoflavones contents in cultured soymilk fermented with mixtures of lactic acid bacteria
title_short Study of lotus seed peeling method:change of isoflavones contents in cultured soymilk fermented with mixtures of lactic acid bacteria
title_full Study of lotus seed peeling method:change of isoflavones contents in cultured soymilk fermented with mixtures of lactic acid bacteria
title_fullStr Study of lotus seed peeling method:change of isoflavones contents in cultured soymilk fermented with mixtures of lactic acid bacteria
title_full_unstemmed Study of lotus seed peeling method:change of isoflavones contents in cultured soymilk fermented with mixtures of lactic acid bacteria
title_sort study of lotus seed peeling method:change of isoflavones contents in cultured soymilk fermented with mixtures of lactic acid bacteria
publishDate 2004
url http://ndltd.ncl.edu.tw/handle/84263042248327970963
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