Isoflavone composition and antioxidative activity of the black soybean koji prepared with Monascus pilosus BCRC 31526
碩士 === 國立臺灣大學 === 食品科技研究所 === 100 === Abstract In this study, black soybeans were fermented with Monascus pilosus BCRC 31526 at various temperatures (25, 30 and 35 ℃) for 3 days. It was found that fermentation, regardless of fermentation temperature, increased the contents of aglycones while reduced...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/69658486465307137188 |