Development of a functional food by butyric acid fermentation of Monascus-koji-pre-fermented sweet potato
碩士 === 實踐大學 === 食品營養研究所 === 94 === The objective of this study was to develop a butyric acid Monascus-koji functional health food by using submerged butyric acid fermentation on sweet potato (containing peelings), which was pre-treated with Monascus-koji-fermented procedure to improve substrate’s n...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/24696448267081087460 |