Study on the physiological and biochemical properties of monascus species produced by both liquid and solid fermentation methods
碩士 === 國立臺灣海洋大學 === 食品科學系 === 94 === Abstract The genus Monascus is traditionally used in fermented foods and it has been applied in foods and pharmaceutics for thousands of years. In this study, the differences among sixteen Monascus strains on the ability of hydrolyzing starch, protein and cellulo...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/23285585202410818425 |