Antimutagenicity of soymilk fermented with lactic acid bacteria and bifidobacteria
碩士 === 國立臺灣大學 === 食品科技研究所 === 92 === In this study, soymilk was first fermented with lactic acid bacteria (Streptococcun thermophilus, Lactobacillus acidophilus) and bifidobacteria (Bifidobacterium infantis, Blfidobacterium infantis) alone or simultaneously. The antimutagenicity of soymilk and ferme...
Main Authors: | Meng-Li Hsieh, 謝孟荔 |
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Other Authors: | Cheng-Chun Chou |
Format: | Others |
Language: | zh-TW |
Published: |
2004
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Online Access: | http://ndltd.ncl.edu.tw/handle/16717469550316238462 |
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