Effect of pre-fermentation treatments and fermentation conditions of red beans on γ-aminobutyric acid (GABA) production by lactic acid bacteria
碩士 === 國立臺灣大學 === 植物科學研究所 === 97 === The Adzuki bean Kaohsiung 8 was applied to produce fermented functional beverage. The pretreatments/fermentation processes of Adzuki bean Kaohsiung 8 in enrichment of GABA were investigated. The methods for qualitative and quantitative analyses of GABA by HPLC we...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/12679030429093046147 |