The production of sea tangle wine and its bioactivities
碩士 === 國立臺灣海洋大學 === 食品科學系 === 100 === This study investigated the Laminaria japonica hot water extracts with out (HWE) or with hydrolysis by commercial cellulase and protease (5CPH and 10CPH), followed by fermentation for 15 days at 25oC by commercial (0.025%) and prepared yeast powders. The L. jap...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/69096279674549510467 |