Effect of Combination of Hydrolysis and Probiotic Fermentation on the Functionality of Chlorella
碩士 === 國立臺灣海洋大學 === 食品科學系 === 101 === Chlorella, rich in proteins, peptides, chlorophyll, vitamins and minerals, is anexcellent material for the production of functional foods. However, the rigid cell wall cannot be easily digested and absorbed, which consequently lowered its nutritional value. To r...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/09974201241450059618 |