Fermentation of soymilk with lactic acid bacteria and bifidobacteria and the antioxidative activity of the fermented products
博士 === 國立臺灣大學 === 食品科技研究所 === 92 === In the present study, soymilk fermented with various combinations of lactic acid bacteria (Lactobacillus acidophilus CCRC 14079 or Streptococcus thermophilus CCRC 14085) and bifidobacteria (Bifidbacterium infantis CCRC 14633 or Bifidobacterium longum B6) were inv...
| 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/90332708834594843812 |