Preparation of a Fermented Beverage from Jaboticaba Fruit (Myrciaria cauliflora) and Characterization for Its Functional Properties
碩士 === 大葉大學 === 生物科技碩士在職學位學程 === 101 === Jaboticaba was used as the raw material in this study. Yeast, acetic acid bacteria, and lactic acid bacteria were individually inoculated to the fruit pulp for the first stage fermentation. After removing particles by pressing, the obtained mash starters we...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/38152064230955864581 |