Utilization of Saccharomyces cerevisiae to improve antioxidative ability in traditional yogurt
碩士 === 東海大學 === 畜產與生物科技學系 === 95 === Previuos investigation indicated that fermented dairy products and Sc. cerevisiae had the antioxidative ability. Therefore, this investigation was conducted to mix Sc. cerevisiae into yogurt, and expected to improve the antioxidative ability of yogurt. Firstly, s...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/20654302636164477278 |