Use of Bacillus subtilis var. natto, Saccharomyces cerevisae, and Aspergillus oryzae in fermentation of brown rice
碩士 === 大葉大學 === 分子生物科技學系碩士班 === 95 === Brown rice is a nutritious food, capable of enhancing metabolism and preventing arterial sclerosis, cancer, cardiovascular's disease and anaemia. However, its nutritious ingredients are mostly bound by peripheral tissues and thus not be easily digested or...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/47110470760128000629 |