發酵豆乳中活性胜月太之生產
碩士 === 國立臺灣海洋大學 === 食品科學系 === 93 === Abstract Soymilk was fermented with five lactic acid bacteria for up to 30 h at 42℃ (F30) as control. Protease P was added at start of fermentation then fermentation for 30 h (FH30) or fermentation for 30 h after protease P hydrolysis for 2 h (H2F30) as experime...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/xb2vny |