Studies on Physiological Properties of Lactobacillus plantarum NTU 102 and Its Application to Functional Foods and Aquaculture
博士 === 國立臺灣大學 === 微生物與生化學研究所 === 94 === Lactic acid bacteria are extensively applied in many food manufacturing processes, such as cheese and yogurt of fermented dairy products, wine, and pickles, etc. Criteria for selecting lactic acid bacteria were set up to meet the abilities of withstanding envi...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/28032202515638320062 |