Product Analysis and Mass Production Process Development of Green Tea Beverage Fermented by Saccharomyces cerevisiae
碩士 === 高苑科技大學 === 化工與生化工程研究所 === 100 === It is new emerging style for tea drink preparation by applying food microbiological fermentation differed in traditional tea manufacture. In previous study, we have successfully produced the low- or high-ethanol ethanol drink by yeast, Saccharomyces cerevisia...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/07789628298226465347 |