Quantification of Free D- Amino Acids in the Soy Sauces by Capillary Electrophoresis
碩士 === 國立臺灣大學 === 食品科技研究所 === 90 === Soybean source plays a very important role in the daily life of Chinese in history, which is usually produced through the fermentation and aging of the mixture of cooked soybean and wheat. Proteases from fungus, such as Aspergillus species, digest proteins into a...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/63976468871146941473 |