Evaluation of the physiological properties of fermented soybean hypocotyl in solid-state fermentation by Aspergillus niger M46
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 99 === The purpose of the study was to determine the contents of polyphenols and flavonoids in the extracts of the fermented soybean hypocotyl in solid-state fermentation by Aspergillus niger M46, and evaluating their physiological properties. In this study, 95%eth...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/kw27mh |