Investigation of Condition for Vinegar Fermentation by Response Surface Methodology and Evaluation of Functional Properties for Prepared Pineapple Vinegar
碩士 === 大葉大學 === 生物產業科技學系 === 102 === Vinegar has recognized as a functional product with improved metabolic ability and reducted the fatigue. In this study, acetic acid bacteria were isolated from natural fermented vinegar drinks. The most appropriate condition for fermentation was investigated by m...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/43545359253056609210 |