Cardiovascular Effect of Whey from Protease-Facilitated Lactic Acid Bacteria Fermentation of Milk
博士 === 國立臺灣海洋大學 === 食品科學系 === 95 === Abstract Fresh low-fat milk was fermented with five mixed lactic acid bacteria for up to 30 hr at 42 oC (MF30) as control group. A protease, prozyme 6, was added 5 hr (MFH30) after the beginning of fermentation as experiment group. The whey was separated from the...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/48193365694592897297 |