Enhancement of the angiotensin converting enzyme inhibitory activity and antioxidant capability of black soy whey by using different lactobacterial fermentation
碩士 === 國立嘉義大學 === 食品科學系研究所 === 103 === Black soy whey (BSW) were produced from Tainan 3 Glycine max and subjected to incubation using Lactobacillus plantarum , Lactobacillus paracacei and Leuconostoc mesenteroide at 37oC for the evaluation of total microbial count, pH, titratable acid and optimal fe...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/58034713221682735789 |