Effect of bacterial strains on functional properties and ingredients of of Pu’er tea made by an improved fermentation method
碩士 === 國立中興大學 === 食品科學系 === 92 === The purpose of this study was mainly on studying changes in the functional components of Pu’er tea during an improved fermentation method by using bacteria isolated from two famous commercial Pu’er teas (Ta-Huang-In and Ta-Hon-In). The method included mixing isolat...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/06152798227566223763 |