Chemical Compositions, Volatile Profiles and Antioxidant Properties of Soy Sauces Containing Monascus during Fermentation
博士 === 國立嘉義大學 === 食品科學系研究所 === 102 === ABSTRACT Soy sauce , a traditional fermented liquid seasoning in the eastern Asian countries for centuries, is produced from wheat and soybean through microbial fermentation and non-enzymatic reactions. Because of the relatively high salt content, it is genera...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/27529008293223655069 |