Morphogenesis, fermentation and active ingredient analysis of Cordyceps spp. for functional foods.
碩士 === 大葉大學 === 食品工程研究所 === 82 === The object of the research is the differences about the morphology development of C. sinensis cultured in the different medium. In the different cultured situation among the selected species of the C. memorabi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1994
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| Online Access: | http://ndltd.ncl.edu.tw/handle/07954907906838244819 |