The anti-allergic effects of plant-originated lactic acid bacteria isolated from traditional Fermented food in Taiwan
碩士 === 國立陽明大學 === 生化暨分子生物研究所 === 100 === Lactic acid bacteria (LAB) isolated from many kind of traditional fermented foods in Taiwan, such as sticky tofu, suan-tsai, fu-tsai, millet alcoholic beverage and black bean sauce, were investigated for their immunomodulating properties. Human peripheral blo...
| 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/7v6nu3 |