Compare the activity of black, white and yellow koji before and after fermentation
碩士 === 元培醫事科技大學 === 食品科學系碩士班 === 104 === It was reported that there were many antioxidant components in distillers' grains, therefore they could not be used only in food and feed, but also in cosmetics. In order to compare the activities of various kojis before and after fermentation and dis...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/92360768867759724750 |