Inhibition of Angiotensin I Converting Enzyme and Lipoxygenase, and Its Antihypertensive Effect of Whey from Lactic acid Bacteria Fermented Soymilk
碩士 === 國立海洋大學 === 食品科學系 === 91 === The soymilk was used as a material, and fermented with mixed five lactic acid bacteria (Lactobacillus casei、Lactobacillus acidophilus、Streptococcus thermophilus、 Lactobacillus bulgaricus、 Bifidobacterium longum) for 0 to 30 hours at 42℃. The experiment was divided...
Main Authors: | Yin-Shen Lin, 林寅申 |
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Other Authors: | Jenn-Shou Tsai |
Format: | Others |
Language: | zh-TW |
Published: |
2003
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Online Access: | http://ndltd.ncl.edu.tw/handle/93731490161485664602 |
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