Studies on the lactic acid fermentation of lotus rhizome juice
碩士 === 國立嘉義大學 === 食品科學系研究所 === 94 === Abstract The objective of the present study was lotus rhizome as materials , then materials were blanched at 90 ± 2℃ , and water extracts for 1 min at 100℃, added different allocate carbon source. For fermentation, the most suitable fermented lactic acid bacteri...
| 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/01218235665845952224 |