Effects of fermentation on the qualities of tobacco leaves
碩士 === 國立屏東科技大學 === 食品科學系 === 94 === This study was conducted by using (1) lactic acid bacteria (Lactobacillus acidophilus)(2) yeast (Saccharomyces cerevisiae) , and (3) lactic acid bacteria and yeast mixture as microorganism sources to ferment the yellow Taichung tobacco grade 1 thick leaves as thr...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/04283675480767082014 |