Improvement of recombiant sweet proteinbrazzein expression and fermentation by Escherichia coli and Lactococcus lactis
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 100 === Sweetness is an indispensable flavor of the people’s dietary. Traditionally the nature resources of sweeteners are mainly the monosaccharides and oligosaccharides. However, the excessive intake of carbohydrates lead to caries, diabetes and hypertension in r...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/01418033374455259293 |