Composition of gamma-aminobutyric acid, phenolic acids and bioactivities of black soybean koji fermented with Monascus pilosus BCRC 31526
碩士 === 國立臺灣大學 === 食品科技研究所 === 102 === In this study, a solid fermentation was performed on black soybeans with Monascus pilosus BCRC 31526 at 30℃ for a period up to 10 days. The functional components including phenolic acids, γ-aminobutyric acid (GABA) and amino nitrogen of black soybean koji were e...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/24047596044349271165 |