Evaluate on the possibility of using cellulase to develope a new kind of lactic acid bacterium brewed green tea
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 105 === Due to the flavor of astringency, tea harvested in summer has the lowest value amoung four seasons. To rise the value of it, this research develops a new kind of lactic acid bacterium brewed green tea and the tea is based on the protocol of Goishi tea. To r...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/46101507111222797646 |