Studies on fermentation of isoflavones-rich soy sauce and barley residue soy sauce
碩士 === 國立嘉義大學 === 食品科學系研究所 === 95 === Abstract Soy sauce has been used for thousands of years and still is the most important seasoning in Asia countries. Although the ingredients might vary among different areas, the raw materials with high protein content such as soybean is the major ingredient us...
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| Language: | zh-TW |
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2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/384ah5 |