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: | Ching-Yu Hsu, 許瀞尤 |
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Other Authors: | Cheng-Chun Chou |
Format: | Others |
Language: | zh-TW |
Published: |
2014
|
Online Access: | http://ndltd.ncl.edu.tw/handle/24047596044349271165 |
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