Preparation of Monascus fermented soybeans and their physiological properties
博士 === 國立中興大學 === 食品暨應用生物科技學系 === 95 === Monascus has been already used on fermented foods for thousands of years due to it can produce sour, alcohol, ester and several hydrolysis enzymes. Recently, the secondary metabolites from Monascus are the major study due to it can produce a lot of bioactive...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/57668164102416784660 |