The development of healthy products of natto
碩士 === 輔英科技大學 === 保健營養系碩士班 === 103 === The purpose of this research were to develop natto related foods, to survey eaters’ favorite degrees, and to test natto abstract’s antioxidantive ability under three low concentrations. Articles have reported natto had antioxidant effects and antibacterial prop...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
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| Online Access: | http://ndltd.ncl.edu.tw/handle/zs3xk2 |