The study of improving GABA content in soybean sprouts, sprouts milk and sour dough.
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 97 === The GABA content in plant is minute, but some studies have pointed out that the vernalization of seeds is able to greatly increase GABA content. Therefore, for this experiment we chose to use soybean that is rich in protein, widely used in processing, and co...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/65928872667372252730 |